I deep fried the poster child of healthy food, tofu, coated with a batter containing calcium rich shirasuboshi semi-dried baby sardines. The outside is crispy and the inside is light and soft. It's delicious.
Spread out the shirasuboshi on a sieve and dry it out for a bit (you don't need to use chirimen jako though).
Drain the excess water from the tofu and cut into bite-sized pieces.
Coat the tofu with flour, dip in the beaten egg and then coat with the shirasuboshi. Salt lightly from above.
Pour about 1 cm of oil into a frying pan, and fry the tofu pieces for about 1 minute at 180℃. Turn over and fry for another 1 to 1 and a half minutes.
When the batter is crispy and the tofu pieces are puffy, take them out and place on kitchen paper towels to drain, and they're done.
Story Behind this Recipe
I created a diet-friendly tofu dish using tofu. I used shirasu in the batter for added nutrition.
When you start to fry these the oil will splatter a bit so be careful. I just use a small amount of oil, so cut the tofu about 2 cm thick. To drain the excess water off the tofu, you just have to leave them on a sieve for about 15 minutes. You don't have to put a weight on them.