Japanese Agedashi Tofu

Method

1. 1
   • tofu 400 g

   Press the tofu — Press the tofu cubes between paper towels for 10 minutes to remove excess moisture.

   ⏱10 min
2. 2
   • vegetable stock 2½ dl
   • soy sauce 3 tbsp
   • mirin 2 tbsp
   • fresh ginger 1 tsp

   Simmer the dashi broth — In a small saucepan, combine the vegetable stock, soy sauce, mirin, and ginger. Bring to a gentle simmer for 3 minutes, then keep warm.

   ⏱3 min
3. 3
   • tofu 400 g
   • cornstarch 40 g

   Dust tofu with cornstarch — Pat the tofu dry and dust each cube evenly with cornstarch, shaking off any excess.

4. 4
   • tofu 400 g
   • vegetable oil 4 tbsp

   Fry the tofu until crisp — Heat the vegetable oil in a pan over medium-high heat and fry the tofu cubes for 8 minutes, turning occasionally, until golden and crisp on all sides.

   ⏱8 min
5. 5
   • tofu 400 g
   • spring onion 2
   • bonito flakes 1 tbsp
   • sesame seeds 1 tsp

   Assemble the agedashi tofu — Arrange the crispy tofu in bowls, ladle over the warm dashi broth, and top with scallions, bonito flakes, and sesame seeds.