Crisp deep-fried tofu from The Book of Tofu (page 220) by William Shurtleff and Akiko Aoyagi

  • leeks
  • fried tofu pouches
  • Show all ingredients...

  • EYB Comments

    Can substitute other fried tofu for fried tofu pouches; the book's "Shoyu dipping sauces" for shoyu; and ginger root, scallions, garlic, or other garnishes for leeks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shoyu-sesame-gingerroot dipping sauce; Japanese shoyu dipping sauces; Mirin-shoyu (Wari-shita); Red nerimiso; White nerimiso; Walnut miso; Peanut miso; Yuzu miso; Miso with fresh sansho leaves (Kinomé miso); Korean barbecue sauce; Seasoned onion sauce with nut butters

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other fried tofu for fried tofu pouches; the book's "Shoyu dipping sauces" for shoyu; and ginger root, scallions, garlic, or other garnishes for leeks.

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