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Tofu karaage • Japanese fried tofu

Tofu karaage • Japanese fried tofu




1 to 2 people


15 min.


  • 500g Silken tofu

For the marinade:

  • 1 Piece of ginger
  • 1 Garlic clove
  • 2 tbsp soya sauce
  • 2 tbsp Sake
  • 1 tsp Toasted sesame oil

  • 2 tbsp Unsweetened soya milk
  • 1 tbsp Flour
  • 1 tbsp Cornflour (US: corn starch)


  1. Freeze the tofu in time and then thaw it in the fridge
  2. Once defrosted, remove the excess water by putting pressure on the tofu. I recommend wrapping it in a tea towel, placing a cutting board on top and using something heavy to get all the water out, for at least 30 minutes
  3. In a bowl, mix all the ingredients for the marinade, except the flour and starch
  4. Coarsely chop the tofu and stir gently so that it absorbs all the liquid
  5. As soon as it has absorbed the sauce, add the soya milk and the flour/starch mix
  6. Gently toss to coat the tofu
  7. Fry in generous oil and serve with raw vegetables and rice


Tofu must be frozen to get the right texture for this recipe. It is important to remember that silken tofu is needed, other types of tofu like firm or extra firm are too high in protein and once defrosted they will have the texture of a sponge

If you prefer to bake instead of frying, add 2 tablespoons of neutral oil to the marinade and bake until golden brown on all sides

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