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Servings:

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.

Total Time

45min

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0 Ratings

Author: Master Of Japanese Cooking Academy

Servings:

Ingredients

•

10.5 oz

Silken Tofu

•

1 tsp

Kombu Powder

•

1 1/4 cups

Water

•

10 tsp

Soy Sauce

•

10 tsp

Mirin

•

1/4

Eggplant

•

1/3

Zucchini

•

1/2

Red Bell Pepper

•

2/3 cup

Pickled Daikon Radish

•

Fresh Ginger

•

2 stalks

Spring Onions

•

8 tsp

Potato Starch

•

4 Tbsp

All-Purpose Flour

•

as needed

Cooking Oil

Cooking Instructions

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.

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.

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.

Make the stock by mixing Kombu Powder (1 tsp) with Water (1 1/4 cups) .

Pour the stock, Soy Sauce (10 tsp) , and Mirin (10 tsp) 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.

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).

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.

Wipe the surface of tofu off and cut it into 8 pieces.

Mix Potato Starch (8 tsp) 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).

10.

Fry until the coating (crust) becomes hardened and crispy. Transfer them to a lined tray to drain off the oil.

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.

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.

Nutrition Per Serving

CALORIES

282

FAT

3.6 g

PROTEIN

10.7 g

CARBS

46.2 g