Ingredients
Japanese tofu, as needed.
Seasonings
Cornstarch, chicken bouillon, condensed milk, and cooking oil, each to taste.
Instructions
1. Cut the Japanese tofu into thick slices and mix the dry starch with water to form a batter.
2. Heat oil in a wok over medium-high heat until it reaches about 350°F (180°C). Roll each tofu piece in dry cornstarch, then dip it into the starch batter, and carefully place into the hot oil. Deep-fry until golden brown, then remove and drain. Serve with sweetened condensed milk for dipping.