In spite of its name, “Japanese tofu” does not come from the soybean. It’s a creation made of egg, water and several seasonings.
The result is something akin to the texture of tofu and the fragrance of egg. Japanese tofu is a good choice for people who are allergic to beans or who don’t like the taste of normal tofu.
The crispy version is crunchy on the outside and soft on the inside. It has a sweet and sour flavor.
- 2 packs Japanese tofu (available in supermarkets)
- 1 tsp salt
- 1 tsp sugar
- Cut the packed Japanese tofu down the middle. Do not cut from the top or bottom.
- Remove the plastic package. Cut the tofu into 1cm wide pieces.
- Roll the tofu in starch to coat. Japanese tofu is soft and easily crushed, so use extra starch to be sure it doesn’t break apart while coating.
- Heat some oil in the pan. Fry the starch-covered tofu in the oil. When the surface of the tofu turns firm, remove it.
- Add the ketchup, sugar, salt and water to a pan. Heat the mixture over a medium flame. When it starts to thicken, turn off the flame and pour it over the tofu.
Tips: The temperature of the oil should be not too high or too low. Do not attempt to stir fry the fried tofu or it will break apart.