For this recipe, the tofu is coated with potato starch, then briefly deep-fried. The optional addition of sesame oil to the frying oil will enrich the flavor while the fresh, cool garnishes provide a pleasing contrast to the warm tofu and broth.
Ingredients: (Serves 4)
- 600 g/1 lb 5 oz block silken firm tofu
- Vegetable oil, for deep-frying
- 60 ml/2 fl oz/¼ cup sesame oil, optional
- Potato starch, for coating
- 70 g/2½ oz daikon, peeled, finely grated, then squeezed to remove excess liquid
- 2 teaspoons fresh ginger, finely grated
- Scallion (spring onion), thinly sliced, to garnish
- Nori flakes, to garnish
For the sauce:
- 170 ml/5½ fl oz dashi II
- 2 tablespoons shoyu (Japanese soy sauce)
- 1 tablespoon sake
- 1 tablespoon mirin
Method:
Be very careful when working with tofu – it is very soft and breaks easily. To weight the tofu, first wrap it in a clean tea towel (dish towel). Put two plates on top and leave for about 30 minutes to extract any excess moisture. Remove the tofu from the tea towel, cut into eight pieces, then pat dry with paper towels.
To make the sauce, combine all the ingredients in a small saucepan. Bring to the boil over high heat, then reduce the heat to very low to keep the sauce warm until ready to use.
Fill a deep-fat fryer or large saucepan one-third full of vegetable oil, then add the sesame oil, if using. Heat to 180°C/350°F, or until a cube of bread dropped into the oil browns in 15 seconds.
Lightly coat the tofu with the potato starch and then deep-fry in batches for about 3 minutes, or until the tofu just starts to become a pale golden color around the edges. Drain well on paper towels, then divide the tofu among four individual bowls (or one large, wide bowl). Carefully pour the sauce into the bowl.
Top the tofu with a little daikon and ginger and garnish with the scallions and nori flakes. Eat with chopsticks and, if you need one, a spoon.