Cut the chicken into 1 cm cubes and put into a bowl.
Remove the excess moisture from the firm tofu and add to the bowl. Add the katakuriko, ginger and soy sauce and mix well with your hands. Thinly slice the shiso leaves and mix if desired.
Heat enough frying oil in a frying pan over medium heat and drop the mixture from the bowl into the frying pan using a spoon. Fry for about 5 minutes and then remove from the oil. Done.
Story Behind this Recipe
I tried making my own version of a deep fried tofu recipe that was featured on a magazine. If you add shiso, you'll have an easy appetizer to pair with drinks. Fresh, tender and seriously delicious. You can make a lot thanks to the tofu!
You don't have to drain the tofu. It's fine just to remove a little of the excess moisture. Tofu that hasn't been drained gives it a juicy flavor.