Drain the excess water from the tofu very well.
Finely chop the carrot.
Finely chop the onion.
Cut the green beans into small pieces.
Combine the carrot, onion and green beans into a bowl.
Add the drained Step 5 tofu and katakuriko and blend well.
Add the sakura shrimp to Step 6 and mix well.
Drop bite-size spoonfuls Step 7 into hot oil.
Deep-fry for 2 to 3 minutes until golden brown.
Eat with tempura dipping sauce or ponzu ♪
I recommend adding ginger to the sauce ☆
If you use silken tofu, the batter will be a bit looser, so add more katakuriko until it's firm enough, adjusting the amount as you mix.
I personally prefer making the fritters with silken tofu because they turn out very light and fluffy.
This is also delicious with chopped shiso leaves instead of green beans.
Story Behind this Recipe
I made this for my tofu-loving husband. I wanted to make him an unique tofu dish.
As long as you expel the excess moisture in the tofu very well, the rest is easy peasy. I usually put the tofu on a sieve above a bowl in the evening, and leave it in the refrigerator. The tofu drains all by itself while I'm taking in the laundry and doing some cleaning and other chores.