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RECIPE
14 INGREDIENTS 11 STEPS 45min

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

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.
Age-Dashi Tofu (Crispy Tofu with Plant-Based Dashi Sauce) Recipe | SideChef
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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Award-winning online programs for the mastery of Japanese cuisine.
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45min
Total Time
$3.88
Cost Per Serving

Ingredients

Servings
2
US / METRIC
10.5 oz
Silken Tofu
preferably "Firm" type
1 tsp
Kombu Powder
Used Shimaya Kombu Stock Powder
1 1/4 cups
Water
3 Tbsp
Mirin
1
a knob needed for garnish
2 stalks
Spring Onions
up to 3 stalks, for garnish
2 1/2 Tbsp
Potato Starch
as needed
Cooking Oil
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Nutrition Per Serving

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CALORIES
315
FAT
3.8 g
PROTEIN
12.6 g
CARBS
53.2 g

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 Tbsp) , and Mirin (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.
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Nutrition Per Serving
Calories
315
% Daily Value*
Fat
3.8 g
5%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.8 mg
0%
Carbohydrates
53.2 g
19%
Fiber
4.3 g
15%
Sugars
20.1 g
--
Protein
12.6 g
25%
Sodium
2111.4 mg
92%
Vitamin D
--
--
Calcium
169.7 mg
13%
Iron
3.0 mg
17%
Potassium
337.8 mg
7%
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