Agedashi Tofu
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb
338 cal
20g protein
24g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb firm tofu
- 1/4 cup potato starch
- 3/4 cup kombu dashi (vegan)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 piece daikon radish
- 1 scallions
- 1 cup neutral frying oil
Method (tap to check — screen stays awake)
- Drain tofu and press between paper towels for 15 minutes, then cut into 1 1/2 inch cubes.
- Simmer kombu dashi, soy sauce and mirin together for 3 minutes to make the tsuyu broth; keep warm.
- Grate daikon and gently squeeze out excess liquid. Slice scallions thinly.
- Coat tofu cubes in potato starch just before frying, shaking off excess.
- Fry in 350F oil 3-4 minutes until the crust is set and pale gold. Drain on a rack.
- Place tofu in shallow bowls, pour warm tsuyu around it, and top with grated daikon and scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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