Herbed salt (Krazy Salt, salt and dried herbs, garlic powder, etc)
Drain the tofu thoroughly, then cut into bite-size pieces. Lightly sprinkle with herbed salt to season. Dredge in katakuriko.
Heat a generous amount of oil in a frying pan, and fry the tofu until golden brown. Drain excess oil, and transfer to a serving dish. Taste, and sprinkle with with more herbed salt if necessary, and it's done.
I used this brand of herbed salt, which has powdered tomato to give color.
Story Behind this Recipe
I wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with!
If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat. Season the tofu lightly before frying, then add more if needed.