“This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook.”
READY IN:
24mins
YIELD:
32 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring mirin and soy sauce to a boil for dipping sauce. Set aside to cool.
  2. Cut tofu lengthwise into fourths. Drain on absorbent paper for 15 minutes. Sprinkle each slice with garlic salt and pepper. Cut each in half again lengthwise and into fourths crosswise.
  3. Dredge in flour, dip in eggs, and coat with panko.
  4. Heat 1 1/2 inches of oil in skillet. Fry tofu until golden brown, about 2 minutes on each side; drain on paper.
  5. Serve warm with dipping sauce.

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