Directions

To Make

1. Prepare the tofu: Place the tofu on a fine wire rack set over a tray. Cover it with baking paper and a heavy weight (like a cast iron skillet) to press out excess liquid. Let it rest for 1 hour.
2. Make the marinade: Mix the sake, 1½ tablespoons of Lee Kum Kee Premium Dark Soy Sauce, ginger, and garlic in a bowl. Tear the tofu into chunks, avoiding flat edges to help the marinade absorb better. Gently toss the tofu in the marinade until evenly coated. Let it marinate for at least 30 minutes.
3. Make the sauce: Combine 2 tablespoons of Lee Kum Kee Premium Dark Soy Sauce with sesame oil in a small bowl. Set aside.
4. Cook the tofu (first fry): Heat 4 cm of oil in a deep fryer or pot to 170°C. Coat each piece of marinated tofu in potato starch, shaking off the excess. Fry immediately, turning the pieces to brown evenly. Cook for 5 minutes, or until light brown, then transfer to paper towels to drain.
5. Cook the tofu (second fry): Increase the oil temperature to 180°C. Fry the tofu again for 4 minutes, or until golden brown. Transfer to paper towels to drain.
6. Assemble the bowls: Divide the cooked rice between two bowls. Top with rocket, carrot, cucumber, spring onion, and the karaage (fried tofu). Sprinkle with sesame seeds and chilli threads (optional). Serve with lemon wedges and the prepared sauce on the side. Add the sauce just before eating.