Deep-fried Tofu

German Wines and Asian Cuisine

JAPAN Deep-fried Tofu

Wine Recommendation: Riesling Kabinett, Rosé, Lighter style red like Trollinger or Winzersekt.



Momen tofu (firm tofu) 2 blocks

Potato starch powder

Oil for deep-frying

Dashi soup stock 1 cup
Soy sauce 1 tbsp
Mirin 1 tbsp

Grated radish (lightly squeezed) 1/2 cup

Grated ginger 1/2 tbsp

Condiments and green onion


1. Drain the tofu, cut in half and wrap each half with a paper towel. Place on a chopping board, and weigh down with a large pan and plates. (It is best to do this in a sink because water will seep out of the tofu).

2. Put the soup stock ingredients in a pan and warm them.

3. Warm the deep-frying oil to a medium temperature. Sprinkle the dried tofu with potato starch and gently add it to the deep-frying oil. Leave it for a while, until the surface becomes crisp, repeat for the other side.

4. Once crisp all over, remove tofu from the oil and place on a plate. Add grated radish and other condiments and serve with the warm soup.

*You can also add fried vegetables such as fried Shishito pepper.