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40minutes
Thaw the tofu that has been frozen in the preparation by natural thawing or running water.
Squeeze the water from the tofu. It becomes sponge-like and has elasticity.
Mix soy sauce, mirin, sake, garlic and ginger in a bowl.
Cut the tofu into bite-sized pieces and soak in the mixed seasoning.
Soak the tofu in the seasoning liquid and let it absorb the liquid. You can put it in a bag and rub it in, but be careful not to lose its shape.
Leave it for 10 minutes until the taste soaks in, then squeeze the juice.
Sprinkle with potato starch (appropriate amount), lightly grip and fry in 170 degree oil. Take it out when it turns golden brown.
Sprinkle with curry powder if you like and season.
・ Vegan fried chicken that does not cause stomach upset even though it is fried food.
・ Frozen cotton tofu as a preliminary preparation. (Not included in cooking time.) You can leave it in a pack or open it on a plate.
・ You can add doubanjiang to the seasoning liquid, sprinkle curry powder on the tofu, or add an arrangement to your taste.
・ When tearing the tofu, it looks more like fried chicken if you tear it by hand.
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