Legend of Tofu Episode 3 Curry Fried Tofu
Soft or extra soft tofu will make this dish taste like agedashi tofu served in japanese restaurants. Yet, I used firm tofu for this dish because my hand-eye coordination is still under developed (even after Episode 1 and 2)
Prepare tempura batter by mixing flour and icy cold water together, as much flour as necessary to make a batter of egg york consistency. Add curry flavour to the batter and mix well. I used left over curry paste in my fridge. If what you have left in your fridge is BBQ sauce, use it! Set batter aside in fridge until ready to use. Cold batter is the secret to thin and crispy coating.
Cut your tofu in cubes, and give them a curry tempura bath. Roll them in Panko (bread crumbs) right out of the bath. It’s gonna be so crispy! If you have time, coat your tofu cubes in small batches and fry them right away while keeping the remaining batter in the fridge. This way you can keep the batter colder for all of your tofu cubes. Remember cold batter is the secret to thin and crispy coating. If you don’t have that much time, the tofu will still turn out fine with just one big batch approach. Only very smart people can tell the difference. Tailor to your family and friends accordingly.
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