Japanese · Dinner
Deep Fried Tofu (Low-Calorie)
Cornstarch-dusted tofu cubes are pan-fried in minimal oil until the exterior turns crisp and golden, then arranged over a savory-sweet dashi-soy sauce with grated daikon, ginger and scallion. Lighter than the classic deep-fried version through shallow pan-frying instead of immersion, it retains the contrast of crackling crust against silky tofu.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
278Calories
15.4gProtein
11.8gFat
28.6gCarbs
6.8gSugar
1.6gFiber
1015mgSodium
0mgChol
1.7gSat Fat
420mgPotassium
220mgCalcium
3.1mgIron
0mcgVitamin B12
6.5mgVitamin C
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Press the tofu cubes between paper towels on a plate for 10 minutes to remove excess moisture so the coating crisps.
2
Simmer
Warm the dashi, soy sauce and mirin in a small saucepan over medium-low heat for 3 minutes until steaming, then remove from heat.
3
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat. Pan-fry tofu cubes for 6–7 minutes, turning every 90 seconds, until golden and crisp.
4
Plate
Arrange tofu in a shallow bowl, pour warm sauce around the base, top with grated daikon, ginger and sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu, pressed and cut into cubes
- 4 tbsp4 tbsp cornstarch
- 2 tsp2 tsp vegetable oil
- 160ml160ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 40g40g daikon
- 2 tsp2 tsp ginger-fresh
- 22 scallion
