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Drain the tofu and then dry with a kitchen cloth. Gently press to remove any excess water. Cover and store in the freezer.
Remove the tofu from the freezer and place into the fridge to let it thaw completely. Then press the tofu, removing as much liquid as you can without breaking it apart. Place into container and freeze again.
Remove the tofu from the freezer. Cover with a damp paper towel and microwave for 3 minutes. Flip and microwave for another 1-2 minutes or until thawed. Once cool enough to handle, squeeze out any excess liquid. Now it’s ready to be used!
Add garlic, ginger, soy sauce, sake, sugar, nutmeg and msg together. This is the marinade.
Tear off chunks of tofu and place into the marinade. Add soy curls and toss with the marinade. Let it marinate for 10 minutes.
Add potato starch to the container and then shake it up. Let it sit for a few minutes– the potato starch should start firming up while sticking the soy chunks to the pieces of tofu. Before frying, add another thin coat of potato starch.
Over medium heat, fry the karaage or until crispy golden brown (2-3 minutes). Place on a wire rack to allow excess oil to drip off. Fry in small batches until complete.
Serve with vegan Japanese mayonnaise and lemon juice, and enjoy!