This is a very hearty yet healthy dish that uses a negi-yaki (similar to okonomiyaki) batter to coat the tofu which is then fried in oil. It's like a combination negi-yaki and deep-fried tofu. A healthy dish that's a big family favorite.
Chop the leek finely and put into a bowl. Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight.
Add flour and bonito powder to Step 1, and whisk with chopsticks.
When it's evenly mixed, add water little by little.
Coat the tofu with katakuriko or flour. Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top.
When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side.
Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice.
Story Behind this Recipe
I first got the idea for this when I sprinkled minced leeks on tofu and pan-fried it and thought it looked good. This is the result after several rounds of experimentation.
If you don't have powdered bonito, you can mix in bonito flakes at Step 2. You can also use premade dashi stock. If the batter is still too thick after adding 90 ml of water, add water 1 teaspoon at a time until it's the right consistency.