Japanese · Dinner
Deep Fried Tofu Pockets
Silken tofu is pressed, cubed, dusted in cornstarch and deep fried until the exterior turns golden and crackling while the inside stays custard-soft. Served hot with a soy-mirin-dashi dipping sauce, grated daikon, sliced scallion and grated ginger, this is a Japanese izakaya-style small plate.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
398Calories
10.8gProtein
33.3gFat
18.9gCarbs
3.8gSugar
1.1gFiber
978mgSodium
0mgChol
4.8gSat Fat
318mgPotassium
89mgCalcium
2.1mgIron
0mcgVitamin B12
5.4mgVitamin C
vegan
vegetarian
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Drain the silken tofu and set it on paper towels for 10 minutes to press out excess water, then cut into 4 cubes.
2
Heat
Warm the dashi, soy sauce and mirin in a small saucepan over low heat for 2 minutes until steaming, then set aside as dipping sauce.
3
Fry
Heat the vegetable oil in a small saucepan over medium-high heat to 350°F (175°C). Deep fry the tofu cubes 3 to 4 minutes, turning once, until golden and crisp.
4
Plate
Arrange the tofu in a shallow bowl, pour the warm sauce around the base, and top with the daikon, scallion and ginger.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g silken tofu, pressed and cut into cubes
- 6 tbsp6 tbsp cornstarch
- 1 cup240ml vegetable oil
- 1/2 cup120ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 4 tbsp4 tbsp daikon
- 22 scallion
- 1 tsp1 tsp ginger
