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SOTOZEN-NET > Practice > Food as Practice > Recipes > Deep fried Koya Dofu in Ankake (Sweet Sauce)

Deep fried Koya Dofu in Ankake (Sweet Sauce)

Deep fried Koya Dofu in Ankake (Sweet Sauce)

Ingredients (serves 4)

2 koya dofu cakes (freeze-dried tofu)
1/4 carrot
4 snow pea pods
Oil (canola oil, olive oil, safflower oil, or other oil) for deep frying
200 cc. (7 oz. or 7/8 cup) room temperature water (for cooking)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. salt
1 tsp. potato starch (or corn starch)
2 tsp. water (for dissolving the starch)

Instructions

  1. Reconstitute the koya dofu by soaking in water until soft, then gently squeezing between your palms to get rid of excess water. Wrap in a paper towel to dry the surface.
  2. Cut the koya dofu diagonally into quarters, making four triangles from each original square. Heat oil to 175º C (347º F) and deep fry them until golden brown.
  3. Cut carrots into thin strips and snow peas in half, then deep fry at around 175º C (347º F).
  4. Place the water, soy sauce, sugar and salt in a pot and bring to a boil. Dissolve the potato starch in a little water. * Add to the pot and cook on a low heat, stirring until the sweet sauce thickens.
  5. Arrange the deep fried koya dofu on a serving dish and top with the deep fried carrots and snow peas. Pour the warm ankake (sweet sauce) over the koya dofu to complete.

* To make katakuriko potato sauce, mix 1 tsp. of potato starch (katakuriko) with 2 tsp. of cold water in a cup and stir well. Add this to the hot liquid.

Recipe (PDF 117KB)