Minato Age Dofu Recipe

Press and prepare tofu

Drain tofu and press between paper towels or a tofu press for 20–30 minutes to remove excess water. After pressing, cut the block into 12 equal bite-size rectangles or cubes (about 1–1.5 in pieces).

Season and coat

In a shallow bowl combine cornstarch, kosher salt, and ground black pepper. Toss the tofu pieces gently in the cornstarch mixture until each piece is evenly coated; shake off excess.

Heat oil

In a large skillet or a wide pot, pour enough neutral oil to reach about 1/4–1/3 inch depth and heat over medium-high until shimmering and a small pinch of cornstarch sizzles immediately (around 350°F/175°C if using a thermometer).

Fry tofu

Fry tofu in batches so pieces are not crowded, 2–3 minutes per side, turning with tongs or a spatula, until golden brown and crisp on all sides. Remove with a slotted spoon and drain on a rack or paper towels. Lightly sprinkle a pinch of salt on the hot tofu. Keep warm in a low oven (200°F/90°C) while finishing remaining batches.

Prepare jalapeño

Remove stem and seeds from the jalapeño for milder heat (or keep seeds for more spice). Roughly chop the jalapeño.

Blend mayo

In a small blender or using an immersion blender, combine mayonnaise, chopped jalapeño, lime juice, rice vinegar, honey, minced garlic, kosher salt, and black pepper. Blend until smooth and emulsified. Taste and adjust seasoning or heat. Chill in refrigerator for at least 10 minutes to let flavors meld.

Mix vegetables

In a medium bowl combine shredded green cabbage, shredded purple cabbage, shredded carrot, sliced scallions, and chopped cilantro if using.

Dress slaw

Whisk together rice vinegar, sesame oil, sugar, kosher salt, and black pepper. Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 5–10 minutes to soften slightly.

Arrange a bed of cabbage slaw on the serving plate(s). Place 3–4 pieces of fried tofu per serving on top of the slaw.

Drizzle or dot 2–3 tablespoons of jalapeño mayo over the tofu (adjust to taste). Garnish with toasted sesame seeds, thin jalapeño slices if desired, and a lime wedge on the side.

Serve immediately while tofu is hot and crispy. Leftover jalapeño mayo keeps covered in the fridge for up to 4 days.