A delicious vegan twist on the traditional Japanese karaage, using tofu or cauliflower, marinated and fried to perfection.
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Combine garlic, ginger, soy sauce, and sake in a bowl.
Wrap the tofu block in a kitchen towel and press it with some weight to remove excess water.
Parboil the cauliflower heads for 6-8 minutes and then pad dry.
Tear off chunks of tofu or cauliflower heads and place them into the marinade. Let them marinate for 10 minutes.
Prepare the coating by mixing all-purpose flour, corn starch, a pinch of salt, and black pepper.
Coat the marinated tofu chunks in the flour mixture.
Fry the coated tofu chunks at medium heat until golden brown. For extra crispiness, consider double frying.
Sprinkle with Urban Platter Togarashi seasoning and serve with a spicy dip.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use other vegetables instead of tofu or cauliflower?
Yes, you can experiment with other vegetables like mushrooms or eggplant.
How can I make this recipe spicier?
You can add more gochujang or include chili flakes in the coating.
Is there a substitute for sake?
You can use rice vinegar or omit it if you prefer.
Can I bake the karaage instead of frying?
Yes, you can bake them at a high temperature for a healthier option, but the texture may differ.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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