A recipe for "fried Koya tofu" that is delicious!

The fried tofu is delicious, but the tofu may be chipped or crumbled during cooking, making it difficult to make. Then, "Fried Koya tofu" is recommended! It's easy to make because the tofu doesn't crumble, and it's crispy on the outside and very delicious on the inside!

Deep-fried Koya tofu

● Materials

Click here for what to prepare.

2 Koya tofu Grated radish 2-3 tablespoons of mentsuyu as much as you like
Potato starch Appropriate amount of oil Appropriate amount of hot water 1/2 cup

Mentsuyu is 3 times concentrated and 2 tablespoons is a guide. Also, it is easier to grate the radish in advance. This time I will use about 5 cm.

● How to make

Soak Koya tofu in water and squeeze out the water.


Cut into bite-sized pieces and sprinkle with potato starch.



Heat a little more oil in a frying pan and fry. When the whole is crispy, drain the oil and serve in a bowl.



Add mentsuyu to 1/2 cup of boiling water, mix and sprinkle on Koya tofu. Serve with grated radish and you're done!

● What is the taste?

The outside is crispy and the inside is soft and chewy, and it's insanely delicious! The aroma and richness of oil unique to deep-fried soup stock, and the slight sweetness spread to the extent that you can chew. The mentsuyu is soaked in soup stock that goes well with the flavor of the dashi stock. The refreshing spiciness and crispness of grated radish also add a nice accent.



"Koya-dofu fried soup stock" that can be made without failure and has no complaints about its deliciousness. It doesn't feel dry at all, so I think people who aren't good at that unique texture will like it! Some households have Koya-dofu as a preserved food, so please try it as one of the rolling stock (regular stockpile consumption and purchase) recipes!