• leighannewooten

Crispy Tofu with Japanese Dipping Sauce

Updated: Apr 14

We’ve started a new tradition & surprisingly the whole family is on board! Everyone is loving Tofu Tuesday...

DYK - 2 pounds of tofu costs $4? You’re not going to find that much meat for that price!

The trick to this recipe was in the corn starch - that’s what makes the tofu crisp up and give it great texture. But make sure that cornstarch gets cooked or else it will turn out chalky.

Bon Appetit!


  • Dipping Sauce:

  • ¼ cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon brown sugar

  • 2 tablespoons mirin (sweet Japanese rice wine)

  • 1 tablespoon minced or grated fresh ginger

  • 2 tablespoons dark sesame oil

  • Tofu:

  • 2 pounds extra firm tofu, cut in half length wise and then into triangles

  • 1/2c cornstarch

  • 2 tsp garlic powder

  • salt to taste

  • 3-4 Tbsp EVOO


  • Whisk all ingredients for dipping sauce in a bowl and set aside. (Feel free to add some minced garlic or hot sauce to step it up a bit.)

  • Prep tofu by squeezing out the excess moisture. (If you skip this step the tofu, you'll end up with wet, soggy cubes and slices!)

  • Get out a large, shallow plate or baking tray. Line it with clean, dry cloths or paper towels.

  • Slice the tofu and arrange on baking tray. Place more cloth or paper towels on top. Put another plate or even a cast iron skillet on top and let sit for at least half an hour.

  • In another bowl, add cornstarch, garlic powder and salt. Stir well with a fork and set aside.

  • Preheat large non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.

  • Add tofu triangles to bowl with cornstarch mixture one at a time and gently stir to coat. It may get a little goopy, but that's ok!

  • Add half of the tofu to a pan in a single layer. Cook until browned, about 3-5 minutes. Flip each triangle and fry for a few more minutes or until crispy. Transfer to a plate and repeat with remaining tofu.

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