How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days.

Can I make this ahead?

The tofu can be marinated ahead of time, but it's best to fry just before serving for maximum crispiness.

What can I substitute for shiso leaves?

Fresh basil leaves can be a suitable alternative if shiso is unavailable.

Is there a gluten-free option for the batter?

Yes, substitute both the flour and cornstarch with gluten-free alternatives.

Can I bake instead of fry?

Yes, baking at 400°F (200°C) on a lined baking sheet for 20-25 minutes can be a healthier option.

Fragrant Japanese Shiso Leaf Wrapped Fried Tofu with Yuzu Dip

Name: Fragrant Japanese Shiso Leaf Wrapped Fried Tofu with Yuzu Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: 1 block firm tofu; 16 shiso leaves; 2 tablespoons soy sauce; 1 tablespoon sake; 1 teaspoon grated ginger; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 cup cold sparkling water; Pinch of salt; 1/4 cup yuzu juice; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon sugar

A crispy and aromatic appetizer brimming with Japanese flavors.

Enjoy the delicate crispiness of tofu wrapped in shiso leaves, perfectly paired with a tangy yuzu dipping sauce.

45 min
4
Intermediate

Ingredients

For the Tofu Wraps

1 block firm tofu

pressed and cut into 8 rectangles

16 shiso leaves

large, washed and dried

2 tablespoons soy sauce

1 tablespoon sake

1 teaspoon grated ginger

For the Batter

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 cup cold sparkling water

Pinch of salt

For the Yuzu Dip

1/4 cup yuzu juice

2 tablespoons soy sauce

1 tablespoon mirin

1 teaspoon sugar

Preparation

Marinating the Tofu

Combine marinade

Combine soy sauce, sake, and grated ginger in a bowl.

Marinate tofu

Add tofu rectangles and marinate for 15 minutes.

Dry tofu

Remove tofu and pat dry with paper towels.

Preparing the Batter

Mix dry ingredients

Whisk together flour, cornstarch, and salt in a mixing bowl.

Add sparkling water

Gradually add sparkling water, stirring until a smooth batter forms.

Use fresh sparkling water for an extra light batter texture.

Chill batter

Chill the batter in the fridge for 10 minutes.

Ensure the batter remains chilled to avoid it becoming too runny.

Cooking Process

Wrapping the Tofu

Wrap each tofu piece with 2 shiso leaves, securing them with toothpicks if needed.

Dipping in Batter

Dip each tofu piece into the chilled batter until evenly coated.

Frying the Tofu

Deep fry in preheated oil at 350°F (175°C) until golden brown, about 2-3 minutes per side.

Use medium-high heat for frying. Keep warm on low heat after cooking. Total frying time is about 6 minutes.

Plating & Serving