Vegetarian Karaage
Discover the perfect plant-based twist on a Japanese classic with this Vegetarian Karaage recipe! Made with protein-rich firm tofu, marinated in a savory blend of soy sauce, sake, mirin, ginger, and garlic, each cube is coated in crispy potato starch and deep-fried to golden perfection. This meat-free version captures the signature crunch and umami-packed flavor of traditional karaage, offering a deliciously light yet satisfying bite in every piece. Paired with refreshing lemon wedges and optional green onion garnish, this quick and easy tofu karaage recipe is perfect for vegetarians craving a Japanese street food experience. Ready in under an hour, it’s the ultimate dish for sharing, snacking, or serving as a standout appetizer!
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- 1 cup potato starch
- 500 ml vegetable oil
- 4 pieces lemon wedges
- 2 tablespoons green onions, finely chopped (optional)
Instructions
Begin by draining the tofu to remove excess liquid. Wrap the tofu block in a clean kitchen towel and place a heavy object on top, such as a cutting board, for about 15 minutes.
Once drained, cut the tofu into 1-inch cubes.
In a large bowl, mix together the soy sauce, sake, mirin, ginger, and garlic to create a marinade.
Add the tofu cubes to the marinade, ensuring they are well coated. Allow the tofu to marinate for at least 15 minutes, but no longer than 30 minutes to avoid over-soaking.
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 350°F (175°C).
While the oil is heating, place the potato starch in a shallow dish.
Remove the tofu from the marinade and dredge each cube in the potato starch, ensuring an even coating on all sides.
Carefully place the coated tofu cubes into the hot oil in batches to avoid crowding.
Fry each batch for 4-5 minutes or until the coating is golden brown and crispy.
Use a slotted spoon to transfer the fried tofu to a wire rack or paper towel-lined plate to drain excess oil.
Serve the vegetarian karaage hot, garnished with green onions if desired, and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
5130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.6 g | 592% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
