I named you “extra firm hard tofu” because supermarket hard tofu is drier (harder) than traditional hard tofu. This has the advantage of browning faster and better, absorbing marinades well, and having a much firmer texture. If you want it to have a strong flavor, use smoked tofu.
For the breading, there are three steps: first, flour (I used cornstarch, but potato or tapioca would also work), then liquid, and finally panko.
Except for those in which I make an extra thick breading and repeat the first two steps before passing it through the breadcrumbs, almost all of my breading recipes are like this.
Other options include taro breaded with tonkatsu sauce (the sauce typically served with tonkatsu or katsu tofu), tofu nuggets, roasted vegetable croquettes, and oatmeal breaded. As you can see, the procedure is consistent across all of them.
The only thing I change is the ingredients, which I mix together to make fluffy and crunchy. Corn, potato, or tapioca starches, for example, form a crunchy layer when fried. The rice flour has a crunchy texture as well. The wheat flour tenderizes the batter, allowing it to be batter rather than cement. Instead of wheat flour, you can use buckwheat flour, oatmeal flour, spelt flour, or whatever you prefer.
- Approx. 200g extra firm hard tofu
- 4 teaspoons fermented soy sauce
- 1/2 teaspoon 5-spice powder Sichuan pepper, star anise, fennel, cinnamon, and ginger
- 3 cloves of garlic
- Approx. 1/2 cup cornstarch
- 2 tablespoons of wheat flour
- 2 tablespoons of rice flour
- 2 tablespoons cornstarch cornstarch
- Approx. 1/2 cup thick panko breadcrumbs
- olive or sunflower oil for frying
- 1 teaspoon sesame oil
- 1 teaspoon dark brown miso
- 1 tablespoon tomato sauce or tomato sauce
- 1 tablespoon of rice vinegar
- 1/4 of cup of the tofu marinade
- 1 teaspoon of cornstarch dissolved in 3 tablespoons of water
- Chop the garlic cloves finely.
- Cut the tofu into thick slices and place them in a container large enough to hold all of them.
- Spread the soy sauce on top of each of them and sprinkle with the garlic. Season with the 5-spice powder.
- Only enough water to cover it.
- Cover the container and set it aside in a cool place for at least 4 hours to marinate (you can leave it overnight in the fridge).
- Prepare three breading containers. Put the cornstarch in one of them. In a separate bowl, gradually combine the wheat, rice, and corn flours with the water until the mixture is more liquid than creamy. Place the panko in the third container.
- Drain the tofu but save the marinade; it will be used as the sauce.
- Pass the tofu through the cornstarch first, then the liquid mixture, and finally the panko. Go ahead and leave them on a plate.
- In a saucepan, heat plenty of oil for frying. It must reach 175oC. Try adding a piece of panko; if it simply falls into the oil and crackles and fries, it's ready. If it sinks, you'll still have some. If it's roasted quickly, the oil will be too hot.
- Fry the katsu tofu until golden brown on both sides, then transfer it to a wire rack to drain any excess oil. Then, if desired, place them on kitchen paper for a few minutes.
- Heat the sesame oil in a saucepan over medium heat for the sauce. Fry everything together, including the miso and tomato. Stir in the vinegar and marinade until the miso is completely dissolved.
- When it begins to boil, add the starch dissolved in water and stir rapidly. Turn off the heat and remove it when it has thickened slightly.
- When ready to serve, drizzle this sauce over the katsu tofu and garnish with chopped spring onion or chives.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1193Total Fat 48gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 39gCholesterol 0mgSodium 3768mgCarbohydrates 159gFiber 10gSugar 16gProtein 35g