- 35 minutes
- 4 servings
- 3 x 300 grams silken (soft) tofu blocks
- ¼ cup potato starch (or corn starch)
- Vegetable oil, for deep frying
- 500 millilitres dashi* (1 tbsp dashi powder to 500ml water)
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- To serve:
- 1 spring onion, finely sliced
- Daikon radish, peeled and finely grated
- Dried bonito flakes (Katsuobushi), if desired
- Dried seaweed, rehydrated
- Dried shiitake, rehydrated and sliced
- To drain the tofu, remove from pack, strain liquid and wrap in some cloth. Press down between two plates for 15 minutes.
- Meanwhile, place the dashi, mirin and soy sauce in a small saucepan and bring to the boil. Remove from the heat and set aside, covered with a lid to keep warm.
- Heat oil in a heavy bottomed saucepan to 180°C. Remove the tofu from the kitchen paper and pat dry. Cut each tofu blocks into 4 cubes (or 8, if desired).
- Place the potato starch in a small bowl. Once the oil has come to temperature, roll each cube of tofu in the flour to evenly coat. Gently shake off the excess flour and gently lower each cube of tofu into the oil using a metal slotted spoon. Cook tofu until crispy and slightly puffed - not browned. Remove the tofu and place on a plate lined with kitchen paper to drain excess oil.
- To serve, place tofu in bowl and pour the hot dashi over the tofu. Top with daikon, green onion and bonito flakes, if desired.
* For vegetarian, use kombu dashi
* Dashi stock can be found at Asian grocery stores - either as a powder or a sachet/teabag. Or you can make your own.
* Bonito flakes, potato starch and daikon can be found at Asian grocery stores.
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