Vegan Deep Fried Tofu with Sweet Miso Sauce and Peanuts (Miso Peanut Karaage)
This is the vegan version of Miso peanut karaage which is a local dish of Chiba prefacture in Japan. This deep fried tofu is as delicious as original chiken one. They are coated with sticky sweet miso sauce but still crispy and delicious!
Equipment
- 1 pot Big enough for deep frying
- 1 Frying pan
Ingredients
- 300 g Medium firm Tofu If you use extra firm tofu, use 250g of it.
- 50 g Miso If you use red miso, reduce it to 40g
- 40 g Sugar
- 1 tbsp Corn Syrup or Golden Syrup
- 50 g Peanuts roughly chopped
- 3 tbsp Water
- some Potato Starch or Corn starch for coating
- some Oil for frying
Instructions
- To prepare the tofu, wrap it with a clean tea towel or a peice of kitchen towel and place it on a tray or a plate. Put something heavy such as a saucepan and weigh it down more with cans or jars. Leave it for about 1 hour to press excess water out as much as possible.If you use extra firm tofu, you might not have to do it at all depending on the tofu you are using.
- Tear the tofu apart in bite size pieces by hands. The peices should be rustic for potato starch to cling on the surface easily. Thoroughly coat them with potato starch and deep fry them in hot oil (170-180C) until the outside becomes crispy.
For The Sweet Miso Sauce
- Lightly toast chopped peanuts in a frying pan and add miso, sugar, and water. Heat the mixture on medium heat until it thickens a little bit and add corn syrup.
- Add fried tofu to the pan and stir them to coat the tofu with sticky miso sauce. Serve immediately and enjoy!