Prepare all vegetables.
Cut the block of tofu into 8 even slices. Bring 4 cups water to a boil and add 2-3 pieces of the tofu. They will sink and then return to the top of the water. At that point remove tofu and place onto kitchen paper, gently pressing out excess water. Repeat with all the sliced tofu.
Place 1 tablespoon of shoyu into a bowl or plate and gently roll the tofu slices to coat all surfaces. Drain off any excess shoyu.
Combine flour and corn meal and roll the tofu in the mixture.
Heat the oil in a skillet and fry tofu over medium heat until crisp and golden on both sides.
Combine remaining 1 1/2 tablespoons of shoyu and the mirin. Pour sauce over the tofu, then remove skillet from the heat.
Serve 2 slices per person and garnish with a little minced scallion and ginger on the top of each tofu cutlet. Pour 1 or 2 teaspoons of sauce from skillet around each cutlet.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 800 kj |
| Calories | 191 kcal |
| Fat | 11.6 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 12.9 g |
| Total Protein | 11.8 g |
| Fibre | 2.7 g |
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