- Appetizer
- Tofu
- Japanese
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the tofu
- 14 oz
silken or soft tofu (1 block), drained
- 1/2 cup
potato starch
- 3 cups
neutral oil, such as canola or vegetable, for frying
For the broth
- 1 1/2 cups
water
- 1 tsp
instant dashi powder (hondashi)
- 3 tbsp
soy sauce
- 3 tbsp
mirin
To serve
- 3
inches daikon radish, peeled and finely grated
- 1 tsp
fresh ginger, peeled and finely grated
- 2
scallions, thinly sliced
- 1/4 cup
bonito flakes (katsuobushi), lightly packed
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce) and fish (bonito flakes (katsuobushi)).
Not checked: silken or soft tofu (1 block), instant dashi powder (hondashi), inches daikon radish.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Drain the tofu and set the block on a plate lined with a few paper towels. Lay more paper towels on top and leave it to drain for 20 minutes. Don't press hard: silken tofu breaks easily.
20 min, hands-off
- 14 oz silken or soft tofu (1 block)
- Step 2
Meanwhile, make the broth. Bring the water to a simmer in a small saucepan, whisk in the dashi powder until dissolved, then stir in the soy sauce and mirin. Simmer 2 minutes, then turn off the heat and cover to keep warm.
5 min
- 1 1/2 cups water
- 1 tsp instant dashi powder (hondashi)
- 3 tbsp soy sauce
- 3 tbsp mirin
- Step 3
Grate the daikon and ginger on the fine side of a box grater. Squeeze the grated daikon gently in your hand to drain off most of the liquid, then set both aside with the sliced scallions.
5 min
- 3 inches daikon radish
- 1 tsp fresh ginger
- 2 scallions
- Step 4
Pour the oil into a medium saucepan or small deep pot to a depth of about 1 1/2 inches and heat over medium until it reaches 350°F, about 8 minutes. If you don't have a thermometer, a pinch of potato starch dropped in should sizzle steadily right away.
8 min · 350°F
- 3 cups neutral oil, such as canola or vegetable
- Step 5
While the oil heats, cut the drained tofu into 8 cubes, blotting any wet faces with paper towel. Put the potato starch in a shallow bowl and turn each cube in it to coat all sides thickly, tapping off the excess. Coat the tofu just before frying so the starch stays dry.
5 min
- 14 oz silken or soft tofu (1 block)
- 1/2 cup potato starch
- Step 6
Lower 4 cubes into the oil with a slotted spoon and fry until the crust is firm and pale golden, 3 to 4 minutes, turning once halfway. Lift onto a rack or paper towels, then fry the second batch the same way. Keep the oil at 350°F between batches.
8 min · 350°F
- Step 7
Divide the hot tofu among 4 shallow bowls, 2 cubes each. Pour about 1/3 cup warm broth around (not over) the tofu so the crust stays crisp. Top each with a mound of grated daikon, a little grated ginger, scallions and a pinch of bonito flakes. Serve right away.
5 min
- 3 inches daikon radish
- 1 tsp fresh ginger
- 2 scallions
- 1/4 cup bonito flakes (katsuobushi)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026