in Japan

Baked tofu

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Ingredients for 4 servings:

  • 250 g tofu, Japanese
  • 100 g flour (wheat flour)
  • 2 tbsp oil
  • 100 g radish(s), daikon (Japanese radish)
  • 1 piece(s) fresh ginger (about 4 x 2 cm)
  • Soy sauce, Japanese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tofu no Usuage Shogajoyu

Briefly immerse the tofu in cold water, drain well, and tear off any excess liquid. Then carefully cut into 8 equal-sized cubes. Coat the tofu pieces in flour and fry in hot oil in a pan for about 1 inch on each side over medium heat until golden brown. Peel the radish and ginger and finely grate each one separately. Squeeze the radish and form it into four equal-sized mounds with your hands. Arrange 2 pieces of tofu on each plate. Place a mound of radish next to each one and decorate with ginger. Serve with a small bowl of Japanese soy sauce. Pour a little soy sauce over the tofu pieces before eating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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