Description

Ingredients

• 🧊 300 g firm or silken-firm tofu, well-drained soy Original: 🧊 300 g firm or silken-firm tofu, well-drained
• 🌾 30 g potato starch (or cornstarch) Original: 🌾 30 g potato starch (or cornstarch)
• 🛢️ Oil for shallow frying (about 400 ml) Original: 🛢️ Oil for shallow frying (about 400 ml)
• Broth (tsuyu) 💧 200 ml dashi (kombu/bonito or instant) Original: Broth (tsuyu) 💧 200 ml dashi (kombu/bonito or instant)
• 🍶 2 tbsp soy sauce glutensoy Original: 🍶 2 tbsp soy sauce
• 🍯 1 tbsp mirin Original: 🍯 1 tbsp mirin
• Toppings 🫚 1 tsp grated ginger Original: Toppings 🫚 1 tsp grated ginger
• 🍚 2 tbsp grated daikon, squeezed Original: 🍚 2 tbsp grated daikon, squeezed
• 🧅 1 spring onion, finely sliced Original: 🧅 1 spring onion, finely sliced
• 🌿 A few torn nori strips (optional) Original: 🌿 A few torn nori strips (optional)
• 🌾 Pinch toasted sesame (optional) sesame Original: 🌾 Pinch toasted sesame (optional)

Preparation

• Drain tofu: Wrap tofu in paper towels, weight lightly 15 min. Cut into 8 cubes.
• Make broth: In a small saucepan, bring dashi + soy + mirin just to a simmer; keep hot.
• Coat: Pat tofu dry. Dust all sides with potato starch; shake off excess.
• Fry: Heat oil to 170°C. Fry tofu 2–3 min, turning, until pale-gold and crisp. Drain on a rack.
• Serve: Divide tofu into bowls. Ladle over hot broth. Top with grated daikon, ginger, spring onion, and optional nori/sesame. Serve immediately.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print