Japanese · Dinner
Deep Fried Tofu (GLP-1)
Cubes of firm tofu are lightly cornstarch-dusted and shallow-fried until the exterior turns golden and crackling while the centre stays custardy, then tossed with daikon, scallion, and a warm dashi-soy dip. Edamame folds in for extra protein and fibre, keeping the plate light but genuinely filling.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
336Calories
37.6gProtein
13.8gFat
26.2gCarbs
5.8gSugar
5.9gFiber
952mgSodium
0mgChol
2.1gSat Fat
680mgPotassium
230mgCalcium
4.8mgIron
0mcgVitamin B12
8mgVitamin C
vegan
vegetarian
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press the tofu cubes between paper towels for 15 minutes to draw out excess water, then pat dry and toss in cornstarch until evenly coated.
2
Simmer
Combine dashi, soy sauce, and mirin in a small saucepan; bring to a gentle simmer over medium heat for 2 minutes until slightly reduced.
3
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat for 4 to 5 minutes, turning tofu cubes occasionally until all sides are golden and crisp.
4
Plate
Arrange crisped tofu in a shallow bowl, grate daikon and ginger over top, thinly slice scallion, stir edamame into warm sauce, spoon over tofu, finish with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, just over half a 14 oz block firm tofu
- 4 tbsp4 tbsp cornstarch
- 1 cup240ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2/3 cup100g cooked edamame
- 1/2 cup60g daikon
- 22 scallion
- 1 tsp1 tsp fresh ginger
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame seeds
