Description

Ingredients

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

Preparation

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

Total Time

Nutritional Value

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