Spicy tofu fries

  • 2 hrs 30 mins cooking
  • Serves 8
  • Print


Spicy tofu fries
  • 1 kilogram firm tofu
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon white miso
  • 2 teaspoon chilli sesame oil
  • 4 centimetre piece fresh ginger (20g), grated
  • 4 clove garlic, crushed
  • 1/2 cup (65g) potato starch
  • 1 tablespoon seven-spice mix
  • vegetable oil, for deep-frying


Spicy tofu fries
  • 1
    Press tofu between two chopping boards with weight on top, raise one end; stand 2 hours
  • 2
    Cut tofu into 1.5cm thick slices, then cut slices into 2cm x 6cm long fingers
  • 3
    Combine sauce, miso, sesame oil, ginger and garlic in a jug. Pour half the marinade into shallow, non-metallic dish; add tofu. Pour over remaining marinade, gently shaking dish to help coat tofu. Cover; refrigerate overnight
  • 4
    Combine potato starch and spice mix in shallow bowl; season. Scrape any excess marinade from tofu; dip tofu into seasoned starch, shake off excess
  • 5
    Heat oil in saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper. Season with salt


Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch