Fried Tofu With Wasabi Oil And Soy Syrup
You’re invited to a dinner party. Oh and by the way, the menu is vegetarian. I love tofu! So that will be the dish for me to bring. It is a kicked up version of Korean Pupu Tofu.I first enjoyed Wasabi Oil and Soy Syrup at a local award winning restaurant. It was enjoyed on some fresh ahi carpaccio. I thought it would be perfect on tofu.
Posted By: Deirdre K Todd
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Diabetic Friendly, Japanese, Low Carb., Vegetarian
- 1 (20 oz.) block firm tofu
- 1 c. flour or cornstarch
- 1 TB favorite nori furikake (seasoned seaweed)
- 3 large eggs, beaten
- 1 tsp. Thai chili garlic paste
- 1 tsp. fresh ginger grated
- pinch white pepper
- oil for frying
Wasabi Oil:
- 1/4 c. wasabi powder
- 2 tsp. water
- 1 1/2 tsp. mirin
- 1/2 tsp. brown sugar
- 1/4 c. vegetable oil
Soy Syrup:
- 1 c. Aloha shoyu
- 1/4 c. brown sugar, firmly packed
- juice of 1 lemon and 1 lime
Slice tofu in half lengthwise, then slice each half in fourths; drain well.
In separate shallow dishes; place flour/cornstarch and furikake; whisk together eggs, garlic paste, ginger and pepper.
Dredge tofu in flour mixture, then in egg mixture, and again in flour mixture.
In a skillet over medium high heat; brown tofu in oil.
Drain on paper towels.
Oil: In a blender, process all ingredients until smooth; adding oil slowly.
Allow to sit 30 minutes.
Makes ½ cup.
Syrup: In a saucepan over medium heat; bring all ingredients to a boil.
Reduce heat; simmer until syrupy about 6-8 minutes.
Makes ¾ cups.
Keyword dinner party, vegetarian, tofu, Korean pupu tofu, wasabi oil, soy syrup, fresh ahi carpaccio