Drain the firm tofu. Line a plate with a paper towel, then place the tofu on top. Microwave for 3 minutes, change the paper towel, then microwave for 3 more minutes.
Cut the shiso leaves into thin strips and soak in a bowl of cold water.
Chop the tofu into 8 pieces (4 cuts vertically and 2 cuts horizontally). Sprinkle katakuriko over the tofu. Once the katakuriko has absorbed some of of the water, sprinkle more katakuriko.
Pour a small amount of oil into a pan and fry the tofu. Once the cubes of tofu begin to brown, flip them over.
Serve the tofu on a plate and thoroughly cover in mentsuyu. Garnish with the sliced shiso leaves.
Story Behind this Recipe
I wanted to try a unique tofu recipe, so I tried making this. Once drained, the tofu crumbles easily, and it becomes very hot after frying, so handle it carefully.
Step 3 - While the tofu needs to be drained, you don't need to wipe the excess water from the surface. Make sure to sprinkle plenty of katakuriko on the tofu, but don't sprinkle so much that it becomes bulky. Step 5 - Garnished with green onions or grated daikon radish gives this a refreshing touch. I also recommend trying it with different sauces.