I love browsing through cookbooks, always searching for ideas. Found this one in a Japanese macrobiotic cookbook, and gave it a try. Deep fried frozen tofu.
You freeze tofu in their containers, then thaw it. The tofu turns spongy. Tear into chunks then squeeze out some of the water. Then you marinade it for about 10 minutes, I decided to use my own marinade that I use when I make fried chicken (kara-age), with ginger, soy sauce, and sake. Lightly squeeze out the marinade and coat with corn starch.