House-pressed tofu marinated in ponzu, coated in potato starch and fried until the exterior is crispy while the interior stays silky. Served with yuzu kosho and shiso. Tane is the only plant-based Japanese fine dining restaurant in Berkeley; the kitchen uses dashi stocks made from kombu and shiitake rather than bonito. The karaage exemplifies what the restaurant does: vegan technique that does not feel like a substitution.
Featured by TableJourney as a signature dish of Berkeley. See where to eat Tane Vegan Tofu Karaage in Berkeley or the Berkeley signature dishes guide.
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