Japan

Agedashi tofu

Name: Agedashi tofu
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 block medium firm, in 6 pieces firm tofu; 1/4 cup (potato starch is traditional) cornflour (cornstarch); Cooking oil (vegetable oil), for frying (about 3 tbsp absorbed); 3/4 cup plus 2 tbsp water; a small piece kombu; a small handful plus a pinch to top bonito flakes; 1 1/2 tbsp soy sauce; 2 tsp sugar; a piece finely grated radish (daikon radish, mooli); 1 tbsp grated ginger; 1 stalk finely sliced spring onion (green onion, scallion)

Crisp outside, custardy inside, sitting in warm dashi. Tofu's finest dress up.

25 minTime

23 gProtein each

mildSpice

Fried, then bathed2 chapters · 1 min read

Make it your way

Grandma's wayStarch dusted fried tofu in warm dashi with grated radish.

The original

406kcalsame

23 gproteinsame

4 gfibresame

25minutessame

Agedashi dofu, izakaya style.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block, medium firm, in 6 pieces

Cornflour (cornstarch)¼ cup (potato starch is traditional)

Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed)

Water¾ cup plus 2 tbsp

Kombua small piece

Bonito flakesa small handful, plus a pinch to top

Soy sauce1½ tbsp

Sugar2 tsp

Radish (daikon radish, mooli)a piece, finely grated

Ginger1 tbsp, grated

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

5 steps

1Wrap the tofu in a cloth and press under a plate for 15 minutes.
2Make the broth: simmer water, kombu and bonito 2 minutes, strain, add soy and sugar.
3Dust the tofu pieces in cornflour just before frying.
4Fry at about 175°C, turning, until pale gold and crisp.
5Set in bowls, pour the warm broth around and top with radish, ginger, spring onion and bonito.

Serve it like this

Serve two pieces per small deep bowl in a shallow pool of broth, a mound of grated radish and ginger on top, bonito and spring onion to finish.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Agedashi tofu

Crisp outside, custardy inside, sitting in warm dashi. Tofu's finest dress up.

25 minTime

23 gProtein each

mildSpice

Fried, then bathed2 chapters · 1 min read

Make it your way

Grandma's wayStarch dusted fried tofu in warm dashi with grated radish.

The original

406kcalsame

23 gproteinsame

4 gfibresame

25minutessame

Agedashi dofu, izakaya style.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block, medium firm, in 6 pieces

Cornflour (cornstarch)¼ cup (potato starch is traditional)

Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed)

Water¾ cup plus 2 tbsp

Kombua small piece

Bonito flakesa small handful, plus a pinch to top

Soy sauce1½ tbsp

Sugar2 tsp

Radish (daikon radish, mooli)a piece, finely grated

Ginger1 tbsp, grated

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

5 steps

1Wrap the tofu in a cloth and press under a plate for 15 minutes.
2Make the broth: simmer water, kombu and bonito 2 minutes, strain, add soy and sugar.
3Dust the tofu pieces in cornflour just before frying.
4Fry at about 175°C, turning, until pale gold and crisp.
5Set in bowls, pour the warm broth around and top with radish, ginger, spring onion and bonito.

Serve it like this

Serve two pieces per small deep bowl in a shallow pool of broth, a mound of grated radish and ginger on top, bonito and spring onion to finish.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Agedashi tofu

Make it your way

Ingredients

Method

Agedashi tofu

Make it your way

Ingredients

Method

Make it a meal