Shio Koji Tofu Karaage

Shio Koji Tofu Karaage

Yield: 4 serving
Cook Time: 40 minutes
Total Time: 40 minutes


  • 350 g Firm Tofu, frozen and thawed
  • 4 Tbsp Shio Koji (or 1 1/2 - 2 Tbsp soy sauce)
  • 3 cloves Garlic, grated
  • 2 tsp Ginger, grated
  • Tapioca starch or potato starch
  • Sunflower oil or other high-smoke point oil
  • Lemon juice (optional)


  1. Cut tofu in blocks and freeze them in a glass container. Use parchment paper between so they don't stick to one another. It's normal to become yellow when frozen, so don't worry!
  2. After freezing them for 24 hours, slowly defrost them in the fridge for another 24 - 48 hours. Drain them well once completely thawed.
  3. Marinate tofu in the Shio Koji marinade with ginger and garlic for several hours. Put starch in a plastic bag and shake tofu in the closed bag with air to evenly coat the starch.
  4. Heat oil in a deep pan and put tofu. Deep fry them until crispy and golden on both sides.
  5. Squeeze lemon juice on top (optional).