Agedashi Tofu (Crisp Tofu in Savoury Broth)

Ingredients

For 4 portions

• 🧈 600g firm tofu
• 🌾 60g potato starch
• 🏺 5 Tbsp sunflower oil
• 🪸 5g kombu
• 🍄 10g dried shiitake mushrooms
• 🥤 350ml tap water
• 🥣 3 Tbsp soy sauce
• 🍶 3 Tbsp mirin
• 🪴 100g daikon radish
• 🪴 10g ginger
• 🧅 1 medium spring onions
• 🪸 0.5 sheets dried seaweed

Method

1. Put the kombu, dried shiitake and water in a pan. Bring slowly to a simmer, then take off the heat and leave for 10 minutes. Strain, then stir in the soy sauce and mirin and keep warm over a low heat.
2. Wrap the tofu in kitchen paper, put a plate on top and leave for 15 minutes to drain. Cut into 8 large cubes.
3. Peel and finely grate the daikon and ginger, squeezing out a little of the daikon's water. Slice the spring onion and cut the seaweed into thin strips.
4. Heat the oil in a small, deep frying pan over a medium-high heat. Coat the tofu in the potato starch just before frying, shaking off the excess.
5. Fry in batches for 3–4 minutes, turning, until pale gold and crisp. Drain briefly on kitchen paper.
6. Put the tofu in shallow bowls and pour the warm broth around it, not over it, to keep the tops crisp.
7. Top with the daikon, ginger, spring onion and seaweed, and eat straight away.