Karage Tofu Recipes
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)
Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
- Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
- Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
- Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
- Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
- Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
- Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
- Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
- Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
- Serve immediately with shredded lettuce and parsley for decoration if using.
Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g
KARAGE TOFU
This is the best yummiest tofu you will ever eat. I kid you not. It was adapted vegetarian style from a traditional Japanese recipe here on RecipeZaar, Enjoy!
Provided by Jazmina
Categories Soy/Tofu
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl, mix together the soy sauce, garlic, ginger, miran. Place the tofu in the mixture and let sit for 30 minutes.
- Mix the corn flour with the plain flour.
- Take each piece of tofu from the marinade and roll in the flour mixture until it is coated completely.
- Heat the oil to 180 degrees C (350 degrees F) and deep-fry the tofu pieces for 4-5 minutes or until golden brown.
- Dry on a towel and serve, it is amazingly good, enjoy on it's own or with some sesame sauce or ginger sauce for dipping.
AGEDASHI DOFU: JAPANESE FRIED TOFU IN A DASHI-BASED SAUCE
Enjoy this recipe for agedashi dofu, a traditional Japanese dish of soft tofu coated with potato starch and deep fried so the outer shell is crispy.
Provided by Setsuko Yoshizuka
Categories Appetizer
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Wrap the tofu with paper towels, and place it on a flat tray. Put a cutting board or a flat plate on top of the tofu , and let sit for about 15 minutes.
- Meanwhile, put dashi, soy sauce, and mirin in a saucepan, and bring to a boil.
- Mix 1 tablespoon katakuriko potato starch with 1 tablespoon water.
- Add the katakuriko mixture to the sauce, and stir quickly. Stop the heat.
- Dry the tofu with paper towels, and cut each tofu piece in half.
- Dust the tofu with 4 tablespoons of katakuriko to coat the pieces completely.
- Heat oil to 350 F in a deep pot.
- Deep-fry the tofu pieces until they turn light brown. Drain on paper towels.
- Place each fried tofu piece in a small dish and pour the sauce over it. Garnish with grated ginger and bonito flakes, if using.
Nutrition Facts : Calories 240 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 326 mg, Sugar 4 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
SESAME TOFU
Make and share this Sesame Tofu recipe from Food.com.
Provided by CardaMom
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube.
- Dust very lightly with cornstarch.
- Heat 1" oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve remaining sauce for dipping or drizzled over vegetables.
AIR FRYER CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)
Learn how to cook Karaage with your air fryer.
Provided by Me
Categories Appetizer Main Course Side Dish
Number Of Ingredients 7
Steps:
- Cut the chicken up into bite size pieces
- Put the chicken into a ziploc bag along with the marinade ingredients: soy sauce, mirin, ginger, garlic, and salt and pepper.
- Marinade the chicken in the refrigerator for at least an hour. Overnight is preferred.
- Remove the excess marinade from the bag.
- In a separate bowl or ziploc toss the chicken in the potato starch to give it a nice even coating.
- Place the chicken in the air fryer on top of the wire rack and apply a light coating of light olive oil spray so that there aren't any dry potato starch spots left.
- Set the air fryer to 390F for ten minutes. Flip the chicken half way through.
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- Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.
- Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
- In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
- Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.
HOME-MADE ATSUAGE (DEEP FRIED TOFU) - RECIPETIN JAPAN
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- Place a clean kitchen towel or kitchen paper on a cutting board and place the tofu pieces on it. Cover the tofu pieces with another kitchen towel/paper, then on top of it, place a tray with a small weight or a flat large plate upside down.
- Place something underneath one end of the cutting board to tilt the board and positon the board so that the excess water drains into the sink. Leave it for 10-15 minutes.
- Fill a saucepan or a frying pan with oil and heat to about 175C/347F. The depth of the oil needs to be 3-4cm/1¼-1½“as a minimum.
THE BEST VEGAN KARAAGE CHICKEN - OKONOMI KITCHEN
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5/5 (31)
- Day 1: Drain the tofu and then dry with a kitchen cloth. Gently press to remove any excess water. Cover and store in the freezer.
- Day 2: Remove the tofu from the freezer and place into the fridge to let it thaw completely. Then press the tofu, removing as much liquid as you can without breaking it apart. Place into container and freeze again.
- Day 3: Remove the tofu from the freezer. Cover with a damp paper towel and microwave for 3 minutes. Flip and microwave for another 1-2 minutes or until thawed. Once cool enough to handle, squeeze out any excess liquid. Now it's ready to be used!
TOFU KARAAGE - FLOURED FRAME
From flouredframe.com
Cuisine JapaneseCategory EntreeServings 2Total Time 1 hr 25 mins
- In a bowl, mix together the ingredients for the marinade. Ginger, garlic, soy sauce, sake, mirin, and black pepper. Set aside.
- After 30 minutes, tear the tofu. This will create a more “organic” look rather than cutting it into cubes. Marinate tofu for 30 minutes to an hour. The longer you marinate the tofu, the more it’ll soak up the flavors!
- While you wait, heat the oil to 350° Fahrenheit (medium heat) in a thick bottom pot, such as dutch oven or cast iron wok/pot. Before you start frying, make sure the oil is at the right temperature. (See notes).
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- Freeze the tofu in its packet and let thaw. The quickest but safest way to thaw it without a microwave is by leaving it in a bowl of cold water on the countertop.
- Press the thawed tofu between your hands so all the liquid comes out. This is necessary so the tofu can soak up the marinade later. Then break the tofu into smallish pieces. You don't want them too big, otherwise you will only taste tofu when you bite into the karaage.
- Squeeze the juice out of the ginger and throw the fibers away. Whisk the ginger juice with the garlic, soy sauce, sake, sesame oil, nutritional yeast, sunflower seed oil and kala namak. Toss the tofu pieces with the marinade and leave it to marinate in the fridge for 2 hours, stirring after an hour.
- Start to heat up your vegetable oil. Whisk the potato starch, flour and nutritional yeast together. Pour the tofu and marinade over the dry ingredients and mix well. It will look lumpy and thick but that's fine, just make sure the pieces are coated in flour.
PAN FRIED SESAME TOFU WITH BROCCOLI - BUDGET BYTES
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4.7/5 (148)Total Time 1 hrServings 3Calories 647 per serving
- Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
- While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
- Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
- Heat a large skillet over medium flame. Once hot, add 2 Tbsp oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
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- In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.
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From flouredframe.com
Cuisine Asian FusionEstimated Reading Time 6 minsCategory EntreeTotal Time 44 mins
- In the bowl of a stand mixer, add in the dry ingredients. All-purpose flour, baking powder, salt, and sugar. Mix to combine.
- In a bowl, mix together the sesame oil, rice vinegar, agave, salt and pepper. Then toss it together with thinly sliced red cabbage and carrots. Cover, and place it in the fridge until assembly.
- Transfer the dough to a work surface (you don’t need to flour it), and roll out into an even ¼ inch thickness. Using a 4-inch cookie cutter or cup to cut out circles of dough. Set the cut-out dough aside. Knead the excess dough together and repeat! No wasting dough here!
- Prep your assembly line, have your bao buns, tofu karaage, slaw, sliced cucumbers, and sriracha mayo in front of you.
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