Tofu Karaage Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu and press it for 20–30 minutes to remove excess moisture. Use a tofu press or wrap in kitchen towels and place a weighted cutting board on top. Once pressed, cut tofu into 1 to 1¼-inch cubes (about 16–20 pieces).

Prepare marinade

In a shallow bowl or dish combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp grated fresh ginger, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp salt. Whisk briefly to combine.

Gently toss the tofu cubes in the marinade, turning each piece to coat. Let the tofu sit in the marinade for 10–15 minutes, turning once halfway through so all sides absorb flavor. Do not marinate too long or tofu can get soggy.

Mix dry coating

In a shallow wide bowl or plate whisk together 3 tbs rice flour, 3 tbs cornstarch, 1 tsp shichimi togarashi, 1 tsp freshly ground black pepper and 1 tsp toasted sesame seeds (if using). Ensure no lumps remain.

After marinating, remove tofu pieces from marinade letting excess drip off. One by one, toss pieces in the rice flour/cornstarch mixture to coat evenly. Press lightly so the coating adheres; shake off any excess. Place coated pieces on a wire rack while you heat oil.

Heat oil

Pour about 1 cup neutral oil into a medium skillet (or enough to shallow-fry to halfway up the tofu pieces) and heat over medium-high heat. Heat to 350°F (175°C) if using a thermometer. If shallow-frying without a thermometer, test by dropping a small pinch of coating— it should sizzle immediately and turn golden in ~30 seconds.

Fry tofu - first fry

Carefully add coated tofu pieces in a single layer without crowding (work in batches). Fry for 2–3 minutes per side until the coating is golden and crisp. Use a slotted spatula to turn pieces. Remove to a wire rack set over a sheet pan to drain. Repeat with remaining tofu.

Optional double-fry

For extra crispiness, let the first-fried pieces rest 2–3 minutes, raise heat slightly, and return the tofu to the oil for a quick second fry of 30–45 seconds until deeply golden. Drain again on the rack.

While frying, sprinkle lightly with extra shichimi togarashi if you want more heat and aroma.

Whisk aioli

In a small bowl combine 1 cup mayonnaise, 1 tsp white miso paste, 1 tsp Dijon mustard, 1 tsp rice vinegar, 1 tsp lemon juice, 1 tsp honey or maple syrup and 0.25 tsp salt and 0.25 tsp pepper. Whisk until smooth. Add 1 tbs water a little at a time to thin the aioli to desired dipping consistency. Taste and adjust seasoning (add a touch more miso or lemon if needed).

Transfer aioli to a serving bowl and refrigerate until ready to serve. Stir again before serving.

Arrange hot tofu karaage on a platter with lemon wedges and sliced scallions. Serve immediately with the miso Dijon aioli on the side for dipping. Garnish with additional shichimi togarashi if desired.