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Deep fried Koya Dofu in Ankake (Sweet Sauce)
Ingredients (serves 4)
2 koya dofu cakes (freeze-dried tofu)
4 snow pea pods
Oil (canola oil, olive oil, safflower oil, or other oil) for deep frying
200 cc. (7 oz. or 7/8 cup) room temperature water (for cooking)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. salt
1 tsp. potato starch (or corn starch)
2 tsp. water (for dissolving the starch)
- Reconstitute the koya dofu by soaking in water until soft, then gently squeezing between your palms to get rid of excess water. Wrap in a paper towel to dry the surface.
- Cut the koya dofu diagonally into quarters, making four triangles from each original square. Heat oil to 175º C (347º F) and deep fry them until golden brown.
- Cut carrots into thin strips and snow peas in half, then deep fry at around 175º C (347º F).
- Place the water, soy sauce, sugar and salt in a pot and bring to a boil. Dissolve the potato starch in a little water. * Add to the pot and cook on a low heat, stirring until the sweet sauce thickens.
- Arrange the deep fried koya dofu on a serving dish and top with the deep fried carrots and snow peas. Pour the warm ankake (sweet sauce) over the koya dofu to complete.
* To make katakuriko potato sauce, mix 1 tsp. of potato starch (katakuriko) with 2 tsp. of cold water in a cup and stir well. Add this to the hot liquid.
Recipe (PDF 117KB)