Agedashi Tofu

Japanese · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 600 g firm tofu
• 0.5 cup potato starch
• 1.5 cups kombu dashi (vegan)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 piece daikon radish
• 2 scallions
• 2 cups neutral frying oil

Method

1. Drain tofu and press between paper towels for 15 minutes, then cut into 4 cm cubes.
2. Simmer kombu dashi, soy sauce and mirin together for 3 minutes to make the tsuyu broth; keep warm.
3. Grate daikon and gently squeeze out excess liquid. Slice scallions thinly.
4. Coat tofu cubes in potato starch just before frying, shaking off excess.
5. Fry in 180C oil 3-4 minutes until the crust is set and pale gold. Drain on a rack.
6. Place tofu in shallow bowls, pour warm tsuyu around it, and top with grated daikon and scallions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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