Summary

Ingredients

• 2 piece (s) tofu, firm (approx. 700 g)
• 1 cup potato flour
• oil
• 1 cup radish (s), grated
• 1 teaspoon ginger, fresh, grated

For the sauce:

• 1 tablespoon sake, alternatively white wine or mild sherry
• 1 teaspoon sugar
• 2 tablespoon soy sauce

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Instructions

1. I succeed best with normal tofu from the Asia or health food store (i.e. not with Japanese silk tofu from the tetra pack). However, it is important that the tofu is soaked in cold water for about 30 minutes in order to wash out the sometimes unpleasant aftertaste. Change the water several times!
2. Drain the tofu (after soaking) in a sieve for about 10 minutes, then pat dry with kitchen paper. In the meantime, put the ingredients for the sauce in a saucepan and briefly bring to the boil. Quarter the tofu pieces.
3. Heat enough oil in a saucepan (or deep fryer) for the tofu pieces to float in it. Turn the tofu in potato flour and bake at about 180 degrees until crispy. Remove the tofu with a slotted spoon and let it drain.
4. Divide the tofu into 4 bowls and pour the sauce over them. Top with the radish and ginger.
5. It is a good accompaniment to meat or fish dishes in a Japanese menu, but it also tastes very good with rice.