Teriyaki Tempura Tofu Bites

In a large bowl, combine the salt, bay leaves, garlic, chili flakes and one tablespoon of TERIYAKI SAUCE AND MARINADE. Stir until the salt dissolves. Add the tofu pieces, cover and refrigerate at least overnight, and up to 3 days.

Pour the JAPANESE TEMPURA BATTER MIX into a large bowl. Spoon out 3 tablespoons onto a small dish. Mix the remaining batter mix according to the package directions. (You will use the egg and the carbonated water in the ingredients list for this).

Heat enough oil in a deep fryer, and follow the manufacturer’s directions. Alternatively, you can heat about a litre of oil in a large pot over medium-high heat, until the oil reaches 375°F.

Remove the tofu pieces from the brine water and pat dry with a paper towel. Dredge each piece through the dry JAPANESE TEMPURA BATTER MIX, then dip into the prepared wet batter. Shake off the excess batter and working in batches, fry the tofu until crispy and slightly golden (tempura batter doesn’t get very dark), 3-4 minutes. Rotate the tofu pieces in the oil so they cook evenly.

Remove the tofu onto a paper towel-lined plate. Once it is all cooked, transfer the tofu to a serving platter and top with sesame seeds and scallions. Serve immediately with fresh vegetables and more TERIYAKI SAUCE for dipping.