¼ tsp salt
400g tofu, cut into blocks
¼ cup potato flour
1 cup Barker’s Professional Miso & Honey Marinade
¼ cup water
140g daikon radish, peeled and finely grated
2 radishes, grated
2 tsp toasted sesame seeds
Using a deep fryer or deep pan, fill with clean cooking oil and heat to 180°C.
Meanwhile salt the tofu (to get rid of any trapped water deposits) in a sieve for 20 minutes.
In a saucepan bring the Barker’s Professional Miso & Honey Marinade to a simmer with the water to make a broth consistency.
Coat the drained tofu in the potato flour, fry until puffy but not browned.
Pour the broth over the tofu in deep serving bowls.
Top with grated daikon, grated radish and toasted sesame seeds.