How to Make Deep Fried Tofu &

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Tofu		300g
White fish (such as cod)		100g
Yam (medium)		3cm
Egg		1
Potato starch		1 tsp
Dashi stock granules		1 tsp
Spring onion		1
Hijiki seaweed (dried)		1 tbsp
Oil for frying		as required

Method

Cook

10min

I used this tofu. Put in a colander to drain and chop or mash by hand. Drain and keep in the fridge overnight. If you're in a hurry, put in the microwave for 1 minute then drain.

Put the tofu, white fish, yam, egg, potato starch and dashi granules in a blender until smooth. Transfer to a large bowl and add the finely chopped spring onion and rehydrated hijiki seaweed. Mix well.

Scoop 2 tbsp of the mixture and drop gently into hot oil 170C.

Deep fry for 7 minutes. Don't touch for the first 2 minutes until the outside firms up. Turn them over and fry until nicely golden brown all over. Turn the heat up just before they're ready to remove..

Remove from the oil and drain on kitchen paper. Enjoy whilst hot with finely chopped ginger in soy sauce.

Tips & Note

Instead of white fish and yam, you could use ready fishcakes (hanpen) to half the weight of the tofu. The mixture should be quite soft, so once dropped in the oil, you need to wait for it to firm up enough to float and be turned over. You could add chopped prawns to the mixture.

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