The View from Great Island | Spring Vegetable Salad with Miso Dressing: #42 of Gourmet’s 50 Women Game Changers, Harumi Kurihara
1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain.<br /><br />2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil.<br /><br />3. When the tofu starts floated and becomes golden brown, it's done.<br /><br />4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.