2 (350 grams) firm tofu block, drained, pat dry with paper towels and sliced into cubes
¾ cup flour, seasoned with 1 teaspoon salt and ¼ teaspoon black pepper
2 eggs, lightly beaten with 2 tablespoons milk or water
1½ cups Japanese breadcrumbs plus more if needed
oil for deep-frying
For the mushroom sauce:
3 tbsp sake
3 tbsp mirin
1½ tbsp light soy sauce
3 tbsp brown sugar
2 tbsp butter
1 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or grated
2 cups chopped fresh mushrooms (shiitake, button, or oyster)
Salt and pepper to taste
Instructions
Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels.
Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside.