To drain the tofu: Wrap the tofu with a paper towel and put it on a heat resistant dish. Microwave at 500W for 4 minutes (or at 600W for 3 minutes).
Put the Step 1 tofu in a bowl and add the soy sauce, grated ginger and garlic. Mix it all together with your hand and adjust the taste.
Tip: I always eyeball the amount, so you should check the amounts of seasoning and adjust it to taste.
Once properly seasoned, add the katakuriko and mix. Just add it until the mixture gets sticky.
Deep fry pieces of the mixture in heated oil. Take a small amount with your hand and put it in the oil. They'll naturally form a karaage-like shape.
↑ You can also spoon the batter into the oil.
Deep fry them until golden brown and serve.
Story Behind this Recipe
My mother came up with this healthy and inexpensive karaage recipe for my sister who loves karaage. At first I didn't even notice the change, and I was very surprised to hear my mother saying "It's actually made from tofu"! Although it's made from tofu, it's juicy, inexpensive and delicious. It saves time since you don't need to marinate it. My mother taught me this recipe.
Adjust the seasoning to your taste! But I think it tastes better when you make it a bit on the strong side. They are delicious without the chicken skin and people won't even notice it. If you wrap them in the skin, they make perfect (?!) chicken karaage.