Tofu Crisps

• 1/2 cup mirin
• 1/4 cup soy sauce
• 1 block firm tofu, drained
• Garlic salt
• Pepper
• 1/3 cup flour
• 2 eggs, beaten
• 1 1/2 cups panko
• Oil for frying

Bring mirin and soy sauce to a boil for dipping sauce. Set aside to cool. Cut tofu lengthwise into fourths. Drain on absorbent paper for 15 minutes. Sprinkle each slice with garlic salt and pepper. Cut each in half again lengthwise and into fourths crosswise. Dredge in flour, dip in eggs, and coat with panko. Heat 1½ inches of oil in skillet. Fry tofu until golden brown, about 2 minutes on each side; drain on paper. Serve warm with dipping sauce. Makes 32 pieces.