Crispy Tofu w/ Pickled Radishes

This dish is just as pretty as it is delicious. And I have to admit, I think it’s one of my all-time favourite creations - crispy tofu with the tastiest, saltiest, tangiest dressing. It’s best served right after the tofu has finished frying - while it’s still crisp and piping hot - so have your other bits and pieces ready so you can serve as soon as you take the tofu out of the pan.

Crispy Tofu w/ Pickled Radishes

Serves 3-4 as an entree

Ingredients

900g firm tofu, cut into ~12 pieces

2 Tbsp tamari

1/2 cup cornflour

2 Tbsp onion powder

3 Tbsp sesame oil

1 spring onion, thinly sliced

A handful of mizuna leaves (to serve)

1-2 Tbsp sesame seeds (to serve)

For the pickled radishes

3-4 radishes, very thinly sliced

3 Tbsp white rice vinegar

1 Tbsp dashi stock

For the sauce

1 Tbsp grated ginger

4 cloves garlic, finely diced 

1 tsp brown sugar

2 Tbsp tamari

1 Tbsp ketjap manis (sweet soy sauce)

3 Tbsp rice vinegar

Method

First, make the sauce. Put all sauce ingredients in a small saucepan. Bring to the boil and cook for 1-2 minutes until the sauce begins to thicken slightly. Remove from the heat.

Put the thinly sliced radishes in a small bowl with the rice vinegar and Dashi stock. Let sit for 10 minutes, then drain, reserving the vinegar.

Put the tofu pieces in a bowl and pour over the Tamari. Let the tofu sit for a few minutes to absorb the Tamari.

Mix the cornflour and onion powder together in a bowl. Dip the tofu pieces in the cornflour so they are covered on every side.

Heat the sesame oil in a frying pan. Once the oil is very hot, put the dipped tofu into the pan and fry for 3-5 minutes on each side, until each side is golden and crispy. Transfer the tofu to a paper towel. 

Serve the tofu at once (while it’s still crispy and hot), dressed with a few spoons of the sauce, and topped with the pickled radishes, spring onion and sesame seeds.

Serve the mizuna leaves alongside, lightly dressed with a little of the vinegar reserved from the pickled radish.

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