Japanese · Dinner
Deep Fried Tofu
Cubed firm tofu is dusted in potato starch and deep fried until the surface turns shatteringly crisp while the interior stays custardy. Served agedashi-style in warm dashi seasoned with soy sauce and mirin, topped with grated daikon, ginger, and scallion for a light savoury finish.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
398Calories
13.9gProtein
28.9gFat
22.1gCarbs
5.2gSugar
1.6gFiber
1015mgSodium
0mgChol
3.9gSat Fat
390mgPotassium
180mgCalcium
2.8mgIron
0.1mcgVitamin B12
6.5mgVitamin C
vegan
vegetarian
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to draw out excess moisture, then pat dry and dust evenly in potato starch, tapping off excess.
2
Fry
Heat vegetable oil in a small pot to 340°F (170°C) and deep fry tofu cubes for 4–5 minutes, turning once, until golden and audibly crisp.
3
Simmer
Warm dashi, soy sauce, and mirin together in a small saucepan over medium-low heat for 2 minutes until steaming.
4
Plate
Pour warm broth into a serving bowl, top with crisp tofu cubes, scatter grated daikon, grated ginger, and sliced scallion over, and serve immediately while coating crackles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into cubes
- 6 tbsp6 tbsp potato starch, for dusting
- 1 cup240ml vegetable oil, for deep frying
- 1 cup240ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 4 tbsp60g daikon
- 2 tsp2 tsp ginger-fresh
- 22 scallion
