@lennardy: Another Japanese classic starter that's perfect for a quick snack or appetizer 1 block of soft or medium firmness tofu(soft tofu will have the best texture but is harder to handle) 1 cup of potato starch - press the tofu with paper towels to absorb excess moisture for about 5 minutes, then cut into the desired shape depending on your serving plate - Dip into the potato starch and immediately brush off the excess starch. Do not let the tofu sit in the starch for too long or it till start to form a very thick, chewy coating - Deep fry for about 5 minutes at 170C, then remove and drain on paper towels Sauce: 1 cup of dashi(or kombu dashi, or vegetable stock if you want it vegetarian) 2 tbsp of soy sauce 1 tsp of mirin/saké - Mix it all together and serve with the fried tofu, alongside grated daikon, ginger, and spring onion #vegetarian #tofu #quickrecipes #vegan #japanesefood