Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 300 grams of firm silken tofu for 15-20 minutes to remove excess water, then slice it into 1.5 cm thick rectangular pieces.

2. 2

   Lightly dredge each tofu piece in 50 grams of cornstarch, ensuring an even coating on all sides.

3. 3

   Heat 500 milliliters of neutral oil in a deep pan or wok over high heat until it reaches 180°C (350°F).

4. 4

   Carefully flash-fry the cornstarch-coated tofu pieces in batches for 30-60 seconds until golden brown and crispy, then remove with a slotted spoon and drain on a wire rack.

5. 5

   In a small bowl, whisk together 2 tablespoons of shio koji, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, and 1 teaspoon of finely minced preserved lemon rind to create the glaze.

6. 6

   Arrange the flash-fried tofu on a serving plate and generously drizzle the preserved lemon-shio koji glaze over it.

7. 7

   Garnish the dish with 1 tablespoon of thinly sliced green onions and 1 teaspoon of toasted sesame seeds before serving.