1 pound firm tofu, cut into three quarter inch cubes (3/4 inch cubes)
Cornstarch to coat tofu
Oil for deep frying
Dredge cubed tofu in cornstarch and deep fry until golden brown. Drain on paper towels until ready to use.
1 ounce shiitake mushroom, sliced
2 ounces tomato, diced
2 ounces cucumber, diced
1 ounce onions, diced
One quarter cup furikake (1/4 cup)
soy sauce Mixture:
Two and one half cup sugar (2 ½ cup)
1 cup soy sauce
One half cup sesame seed oil (1/2 cup)
Combine ingredients in a mixing bowl and whisk until sugar has dissolved.
Toss fried tofu and vegetables in a mixing bowl and drizzle soy sauce mixture over tofu and vegetables to taste and serve.