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Veggie Karage

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Prep Time 12 minutes
Cook Time 10 minutes
Marination 20 minutes
Total Time 42 minutes
Servings: 3
Course: Breakfast, snacks
Cuisine: Asia, Japanese
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Veggie Mix:
  • 1 cup mushrooms finely chopped
  • 1 cup firm tofu crumbled
  • 1 small carrot grated
  • 1/2 cup cabbage finely shredded
  • 2 spring onions chopped
For the Marinade:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp grated ginger
  • 2 garlic cloves minced
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 1 tsp chili flakes optional
For Coating & Frying:
  • 1/2 cup potato starch or corn starch
  • 1/4 cup all-purpose flour
  • Oil for deep frying

Equipment

  • Mixing bowl
  • Tongs
  • Paper towels
  • Slotted spoon
  • Frying pan

Method
 

  1. Prepare the Veggie Base:
  2. In a bowl, combine tofu, mushrooms, carrot, cabbage, and spring onion. Mix well.
  3. Add Marinade:
  4. Add soy sauce, vinegar, ginger, garlic, sesame oil, pepper, and chili flakes.
  5. Mix gently so veggies absorb the flavor. Rest for 20 minutes.
  6. Shape the Karaage:
  7. Squeeze small handfuls of the mixture into rough nugget-sized chunks.
  8. Coating:
  9. Mix starch + flour in a plate. Coat each nugget evenly.
  10. Fry:
  11. Heat oil to medium. Fry veggie karaage for 4–5 minutes per batch until golden and crispy.
  12. Serve:
  13. Drain on paper towels and serve hot with spicy mayo or Japanese tonkatsu sauce.

Notes

💡Notes
Use potato starch for extra crispiness (Japanese style).
Add mashed chickpeas if the mixture feels too soft.
Air-fryer version: 180°C for 12–15 minutes (spray oil).