Agedashi Tofu in Broth

Name: Agedashi Tofu in Broth
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 scallions, green part only, thinly sliced; Thumb of ginger, peeled and grated; 4-in [10-cm] piece of daikon radish, peeled and grated; 1 Tbsp sugar; 2 Tbsp mirin; 3 Tbsp sake; 4 Tbsp soy sauce; 1¼ cups [300 ml] dashi; Oil, preferably peanut, for deep-frying; Oil, preferably peanut, for deep-frying; ½ tsp finely ground white pepper; ½ tsp fine sea salt; 1½ cups [150 g] cornstarch; 14 oz [400 g] silken tofu, drained; 2 scallions, green part only, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is one of my favourite Japanese dishes: fried silken tofu in a delicate broth. The Japanese technique for cutting silken tofu is to put it in your hand and cut it directly on the palm.

Ingredients

14 oz [400 g] silken tofu, drained
1½ cups [150

Asia
Japan
Lunch
Soup
Vegan

Method

Cut the tofu into 2 to 2½-in [5 to 6-cm] cubes. Blot each piece with paper towels. Season the cornstarch with the salt and pepper and toss the tofu cubes in it to coat. Set aside.

Place all the ingredients for the tentsuyu sauce in a small saucepan and simmer over low heat. Do not let it boil.

Heat up the oil for deep-frying in a wok or a deep skillet. The oil is ready when a cu