Ultra-crisp on the outside, and juicy on the inside, this plant-based Japanese fried "chicken" is insanely satisfying.
- 400 grams firm tofu (1 block) - 2 tablespoons sake - 1 1/2 tablespoons soy sauce - 1/2 teaspoon konbu tea (kelp stock) - 3 grams ginger (1/2 teaspoon) - 3 grams garlic (1/2 teaspoon) - 45 grams potato starch - Vegetable oil (for frying) - 1 lemon (for serving)
Put the tofu on a wire rack set over a tray and stack another tray on top weighing it down with something heavy. Press for at least 1 hour.
Tear the pressed tofu into bite-sized pieces and marinate in the sake, soy sauce, ginger, garlic, and konbu tea for 30 minutes.
Coat the tofu pieces in potato starch and fry at 340 F (170 C) until light brown and crisp (about 5-6 minutes)
Transfer the tofu to a plate and then turn up the temperature of the oil to 355 F (180 C).
Fry the karaage a second time at the higher temperature until crisp and golden brown (about 4-5 minutes).
Drain the karaage on a paper towel lined rack and serve immediately.