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You’re invited to a dinner party. Oh and by the way, the menu is vegetarian. I love tofu! So that will be the dish for me to bring. It is a kicked up version of Korean Pupu Tofu.


I first enjoyed Wasabi Oil and Soy Syrup at a local award winning restaurant. It was enjoyed on some fresh ahi carpaccio. I thought it would be perfect on tofu.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 (20 oz.) block firm tofu
  • 1 c. flour or cornstarch
  • 1 TB favorite nori furikake (seasoned seaweed)
  • 3 large eggs, beaten
  • 1 tsp. Thai chili garlic paste
  • 1 tsp. fresh ginger, grated
  • pinch white pepper
  • oil for frying
  • Wasabi Oil:
  • ¼ c. wasabi powder
  • 2 tsp. water
  • 1 ½ tsp. mirin
  • ½ tsp. brown sugar
  • ¼ c. vegetable oil
  • Soy Syrup:
  • 1 c. Aloha shoyu
  • ¼ c. brown sugar, firmly packed
  • juice of 1 lemon and 1 lime

Cooking Process:

Slice tofu in half lengthwise, then slice each half in fourths; drain well. In separate shallow dishes; place flour/cornstarch and furikake; whisk together eggs, garlic paste, ginger and pepper. Dredge tofu in flour mixture, then in egg mixture, and again in flour mixture. In a skillet over medium high heat; brown tofu in oil. Drain on paper towels. Oil: In a blender, process all ingredients until smooth; adding oil slowly. Allow to sit 30 minutes. Makes ½ cup. Syrup: In a saucepan over medium heat; bring all ingredients to a boil. Reduce heat; simmer until syrupy about 6-8 minutes. Makes ¾ cups.

how to serve:

For service: Drizzle tofu with oil and syrup. Variation: Cut tofu into 1-inch cubes; follow directions as given. Serves 4.