OKAZU Tofu Kara-age

 Deep fried, crispy, and delicious. Top with a little more Okazu.


  • 1 block firm tofu
  • 1 Tbsp cooking sake
  • 1 Tbsp soy sauce
  • 1 Tbsp chili OKAZU or sesame oil
  • 1” ginger, grated
  • 1 Tbsp potato starch, plus 5 Tbsp for coating
  • Sunflower oil for frying, enough to be 3” deep in your sauce pan

 Check out Mild Chili Okazu


  1. Drain all liquid from tofu and place in freezer overnight. Thaw tofu and press out as much liquid as possible. Cut or break into 1” rough cubes.
  2. Start heating sunflower oil on medium heat.
  3. Combine cooking sake, soy sauce, OKAZU, grated ginger, and 1 Tbsp potato starch.
  4. Toss tofu pieces in the mixture to coat completely, and then dredge through remaining potato starch.
  5. Dip a chopstick in the oil. If bubbles form around the chopstick, the oil is hot enough. Place the tofu pieces in the hot oil to fry for about 2-3 minutes, or until crispy.
  6. Remove tofu karaage from oil and drain on paper towel.
  7. Can be served hot or cold.

 Check out Mild Chili Okazu