About this recipe

Ingredients

• 🧈 Firm tofu: 400 g (14 oz), pressed 20 min soy
• 🌾 Potato starch (or cornstarch): 60 g (1/2 cup / 2.1 oz)
• 🛢️ Neutral oil for frying: 500 ml (2 cups / 16 fl oz)
• Broth (tentsuyu)
• 💧 Dashi: 240 ml (1 cup / 8 fl oz)
• 🧂 Soy sauce: 30 ml (2 tbsp / 1 fl oz) glutensoy
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🍬 Sugar: 1 tsp (4 g / 0.14 oz)
• To serve
• 🌱 Grated daikon: 60 g (1/2 cup / 2 oz)
• 🫚 Grated fresh ginger: 1 tsp (5 g / 0.18 oz)
• 🧄 Sliced green onion: 2 tbsp (10 g / 0.35 oz)
• 🌿 Toasted nori or bonito flakes (optional)

Preparation

• 1 Press & cut Press tofu 20 minutes, then cut into 3 cm (1¼ in) cubes.
• 2 Broth In a small saucepan, bring dashi, soy, mirin, and sugar to a gentle simmer; keep warm.
• 3 Dredge Pat tofu very dry. Coat lightly in potato starch; shake off excess.
• 4 Fry Heat oil to 175°C (350°F). Fry tofu 2–3 min until pale-golden and crisp. Drain well.
• 5 Serve Place tofu in shallow bowls, ladle warm broth, top with grated daikon, ginger, and green onion (plus nori/bonito if using). Serve immediately.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print