Deep-Fried Tofu in Dashi Soup

Name: Deep-Fried Tofu in Dashi Soup (Shojin Ryori)
Yield: Serves four
Cuisine: Japanese
Ingredients: 300 ml/½ pint/1¼ cups second dashi stock, or the same amount of water and 7.5 ml/1½ tsp dashi-no-moto; 2.5 cm/1 in fresh root ginger, peeled and finely grated; 60 ml/4 tbsp finely chopped chives; 30 ml/2 tbsp plain (all-purpose) flour; 50 ml/2 fl oz/¼ cup shoyu; 50 ml/2 fl oz/¼ cup mirin; pinch of salt; 2 x 295 g/10¾ oz packets long-life soft or silken tofu; vegetable oil, for deep-frying

Shojin Ryori

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

A creamy tofu block is deep-fried in a crisp thin batter, then soaked in hot broth. This tasty and tilling dish is typical in a Shojin Ryori (Zen Vegetarian) menu.

Ingredients

2 x 295 g/10¾ oz packets long-life soft or silken tofu
vegetable oil, for deep

Asia
Japan
Fish course
Pescatarian
Soup

Method

Drain the water from the tofu. Carefully open the packet and then wrap the tofu in 2-3 layers of kitchen paper. Set a chopping board, or large plate with a weight, on top to press the tofu, and leave for at least 30 minutes for the excess liquid to be absorbed by the kitchen paper.
To make the sauce, place the shoyu, mirin, salt and dashi stock in a small pan o