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Age-Dashi Tofu (Crispy Tofu with Plant-Based Dashi Sauce)
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14 INGREDIENTS • 11 STEPS • 45MINS

Age-Dashi Tofu (Crispy Tofu with Plant-Based Dashi Sauce)

Recipe
The melt-in-your-mouth texture and flavor of silken tofu will never cease to impress your guests. One of the most beloved dishes in Japan, and a perfect starter or side dish.
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The melt-in-your-mouth texture and flavor of silken tofu will never cease to impress your guests. One of the most beloved dishes in Japan, and a perfect starter or side dish.
author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

45MINS

Total Time

$3.88

Cost Per Serving

Ingredients

Servings
2
us / metric
Silken Tofu
10.5 oz
Silken Tofu
preferably "Firm" type
Kombu Powder
1 tsp
Kombu Powder
Used Shimaya Kombu Stock Powder
Water
1 1/4 cups
Water
Soy Sauce
3 1/3 Tbsp
Soy Sauce
Mirin
3 1/3 Tbsp
Mirin
Eggplant
1/4
Eggplant
Zucchini
1/3
Zucchini
Red Bell Pepper
1/2
Red Bell Pepper
Pickled Daikon Radish
2/3 cup
Pickled Daikon Radish
Fresh Ginger
1
Fresh Ginger
a knob needed for garnish
Spring Onion
2 stalks
Spring Onions
up to 3 stalks, for garnish
Potato Starch
2 1/2 Tbsp
Potato Starch
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Cooking Oil
as needed
Cooking Oil

Nutrition Per Serving

VIEW ALL
Calories
282
Fat
3.6 g
Protein
10.7 g
Carbs
46.2 g
Love This Recipe?
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Age-Dashi Tofu (Crispy Tofu with Plant-Based Dashi Sauce)
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author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

This recipe uses Shimaya® Kombu Dashi Powder (Kelp Soup Stock). But, it can be substituted with kombu kelp and dried shiitake mushrooms. In this case, soak kombu kelp and dried shiitake mushrooms in water the day before.

This dish can be made just with Tofu if you don’t have any vegetables.

You can use fish-based dashi stock if you don’t need to make it plant-based, it will be just as good.

If you want to make it gluten-free, use only potato starch without mixing it with flour.

Cooking Instructions

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step 1
Wrap the Silken Tofu (10.5 oz) in a paper towel and place a slight weight on the top. Leave it for 20-30 minutes to drain the liquid.
step 2
While draining tofu, cut Zucchini (1/3), Eggplant (1/4), and Red Bell Pepper (1/2) into bite-sized pieces. Thinly slice the Spring Onions (2 stalks) for garnishing.
step 3
Peel Pickled Daikon Radish (2/3 cup) and grate it. Place the grated daikon radish in a strainer to drain. Peel Fresh Ginger (1) and grate.
step 4
Make the stock by mixing Kombu Powder (1 tsp) with Water (1 1/4 cups).
step 5
Pour the stock, Soy Sauce (3 1/3 Tbsp), and Mirin (3 1/3 Tbsp) into a pot and cook over high heat. Once boiled, turn off the heat. Pour most of the sauce into a separate tray and set it aside for the veggies. Keep the rest of the sauce (150 ml) in the pan for later.
step 6
In a medium pot, heat Cooking Oil (as needed) 4 cm (1 1/2 to 2-inches) from the bottom of the pot, and bring the oil temperature to about 340 degrees F ( 170 degrees C).
step 7
Deep-fry the vegetables until the vegetables are vibrant and cooked through. Move the veggies to a lined tray to drain the oil. Then, put them on the tray with the sauce.
step 8
Wipe the surface of tofu off and cut it into 8 pieces.
step 9
Mix Potato Starch (2 1/2 Tbsp) and All-Purpose Flour (4 Tbsp). Coat the tofu with that mixture and fry immediately. The oil temperature should be 340 degrees F ( 170 degrees C).
step 10
Fry until the coating (crust) becomes hardened and crispy. Transfer them to a lined tray to drain off the oil.
step 11
Serve the tofu and vegetables on a plate. Garnish with grated daikon radish, ginger, and spring onion. Right before serving, pour the reserved pan sauce onto the plate.

Tags

Appetizers
Dairy-Free
Lunch
Date Night
Snack
Healthy
Dinner
Vegan
Meals for Two
Vegetarian
Potatoes
Quick & Easy
Japanese
Tofu & Tempeh
Side Dish
Vegetables
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