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Ingredients
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Tofu
Coating
Frying
Serving & Garnish
Method
Tofu
Press
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place on a plate, set a cutting board on top and weight it with cans or a heavy skillet. Press for 20–30 minutes to remove excess water.
Cut & season
Unwrap the pressed tofu and pat dry. Cut the block into 8 even rectangular pieces (about 2 cm thick). Lightly sprinkle the pieces with 1 tsp kosher salt, turning to season all sides.
Coating
Make batter
In a shallow bowl, whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, and 1 tsp black pepper. If using the egg, beat it lightly in a separate small bowl then whisk into the dry mixture. Gradually add 4 tbs cold water and whisk until you have a smooth, slightly thick batter that will cling to the tofu (add up to 1 tbs more water if needed).
Coat tofu
Working one piece at a time, dip each tofu piece into the batter, ensuring all sides are evenly coated. Allow excess batter to drip off—you want a thin, even coating.
Frying
Heat oil
Pour about 2–3 cm depth of neutral oil into a heavy skillet or medium pot (about 800 ml). Heat over medium-high until the oil reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle and rise steadily without browning immediately.
Fry in batches
Carefully lower 2–3 battered tofu pieces into the hot oil without overcrowding. Fry for 2–3 minutes per side, turning once, until the coating is golden and crisp and the tofu is heated through. Total fry time per piece ~4–6 minutes depending on thickness. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining pieces, allowing oil to return to temperature between batches.
Optional double-fry
For an extra-crisp exterior, let the fried tofu rest for 3–4 minutes, then raise the oil temperature to 190°C (375°F) and quick-fry each piece for 30–45 seconds until deeply golden. Drain again.
Serving & Garnish
Make dipping sauce
In a small bowl combine 3 tbs soy sauce, 1 tbs mirin (or rice vinegar), and 1 tsp grated ginger. Stir to blend.
Plate and garnish
Arrange the fried tofu on a serving plate. Sprinkle thinly sliced scallions over the top and dust with 1 tsp shichimi togarashi or chili flakes to taste. Serve immediately with the dipping sauce and lemon wedges on the side.