Pickled Deep-Fried Tofu (Atsuage Nanban-zuke)

Steps

1. 1
   Slice the onion thinly and cut the carrot into thin julienne strips, then place them in a storage container.
2. 2
   Remove the stem and seeds from the green pepper and cut it into thin strips. Deseed the chili pepper and slice it into rings.
3. 3
   Lightly blot excess oil from the thick fried tofu with paper towels and cut it into bite-sized pieces.
4. 4
   Add water, soy sauce, mirin, and sugar to a small saucepan and bring to a boil over medium heat.
5. 5
   Add the vinegar and turn off the heat just before it returns to a boil. Pour the hot sauce over the onions and carrots while still hot.
6. 6
   Coat the thick fried tofu pieces with potato starch by placing them in a bag with the starch and shaking until evenly coated.
7. 7
   Heat sesame oil in a frying pan over medium heat for about 30 seconds. Place the thick fried tofu with the cut side down and cook for about 5 minutes, turning to brown all surfaces evenly.
8. 8
   Add the browned thick fried tofu to the marinade while still hot. Toss in the green peppers and chili pepper and mix well. Allow to cool to room temperature, then refrigerate for 30 to 60 minutes before serving.