Triangles of firm tofu are deep-fried in a wok until golden and crisp, then joined by dried shiitake mushrooms, water chestnuts, and carrot in a ginger-scallion sauce built on shoyu, mirin, and brown rice syrup.
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Cut tofu into 6 (1/2-inch) slices, then into triangles.
Heat wok and add coconut oil. Prepare plate with paper towel for draining. tofu until golden brown.
Transfer tofu to paper towel to drain. Let oil cool completely before removing from wok.
Place deep tofu in small pot with water to cover. Add shoyu and ginger juice.
15 minutes .
Heat wok and add sesame oil. Add scallions and ginger root. When their aroma is imparted, add carrots, mushrooms, water chestnuts, and tofu to wok.
Add hot stock, shoyu, mirin, and brown rice syrup and cook for an additional 3 minutes .
Dissolve kuzu in cold water and add to wok. 1 minute . Adjust ginger juice and shoyu or tamari if necessary.
Serve over rice or noodles. Garnish with scallions.
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