Crispy Tofu in Savory Broth
I’m excited to share my recipe for Crispy Tofu in Savory Broth, a delightful Japanese dish that’s both simple and elegant. This dish is inspired by traditional Agedashi Tofu, combining the crunch of perfectly fried tofu with a rich, flavorful broth. It’s a quick recipe, ready in just 25 minutes, making it perfect for any occasion.
Creating the Perfect Tofu
To start, I carefully drain silken tofu and let it sit in a strainer to remove excess moisture. After cutting it into four equal pieces, I lightly coat each piece with potato starch. This step ensures the tofu gets wonderfully crispy when fried.
Frying to Perfection
Next, I heat oil in a nonstick pan until it reaches about 340°F (170°C). Gently placing the tofu pieces in the hot oil, I fry them until they turn a beautiful golden brown, about 3-4 minutes per side. Once fried, I drain them on paper towels to absorb any excess oil.
Crafting the Flavorful Broth
In a small saucepan, I combine dashi stock, mirin, soy sauce, granulated sugar, and salt. Bringing this mixture to a boil over medium heat ensures all the flavors meld together perfectly. It’s important to dissolve the sugar completely for a balanced broth.
Table of Contents
Chef’s Notes- Crispy Tofu in Savory Broth
- Tofu Preparation: Ensure the tofu is well-drained before coating it with starch. This helps achieve the perfect crispy texture when fried.
- Oil Temperature: Use a thermometer to maintain the oil temperature at 340°F (170°C) for even frying and optimal crispiness.
- Alternative Frying Method: If you prefer less oil, you can air-fry the tofu pieces at 375°F (190°C) for about 10-12 minutes, turning halfway through.
- Broth Consistency: Adjust the salt and sugar levels in the broth according to your taste preference. For a richer broth, simmer for a longer time to concentrate the flavors.
- Serving Tips: Serve the dish immediately after assembling to ensure the tofu remains crispy. The contrast between the hot broth and crispy tofu is key to the dish’s appeal.
- Garnishing: Finely chop the green onions, shiso leaves, and myoga just before serving to retain their fresh aroma and vibrant colors.
- Advanced Preparation: You can prepare the broth in advance and reheat it just before serving to save time.
Crispy Tofu in Savory Broth
4
servings15
minutes10
minutes163
kcal30
minutes55
minutesDive into the delightful world of Japanese cuisine with this Crispy Tofu in Savory Broth! Ready in just 25 minutes, this dish combines the crunch of perfectly fried tofu with a rich, flavorful broth. It’s a simple yet elegant meal that will impress your taste buds and your guests. Inspired by traditional Agedashi Tofu, this recipe is a must-try for any home cook looking to explore new flavors.
Ingredients
- Tofu and Coating
Two 12-ounce packages silken tofu (drained)
Potato starch or cornstarch (for dusting)
Oil (suitable for frying)
- Broth
1 cup dashi stock
2 tablespoons mirin (sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1/4 teaspoon salt
- Toppings
Fresh ginger (peeled and grated)
Green onions or chives (finely chopped)
Shiso leaves (chopped) – optional
Myoga (chopped) – optional
- Alternative Ingredients:
Tofu: Firm tofu can be used instead of silken tofu for a different texture.
Potato Starch: Cornstarch can be used as an alternative.
Dashi Stock: Vegetable broth can be used for a vegetarian option.
Soy Sauce: Tamari can be used for a gluten-free option.
Mirin: A mix of rice vinegar and sugar can be used as a substitute.
Directions
- Drain the silken tofu and wrap it in paper towels. Place it in a strainer for about 30 minutes to remove excess moisture. Cut the tofu into four equal pieces and pat dry again with paper towels. Lightly coat each piece with potato starch or cornstarch.
- Heat oil in a nonstick pan to around 340°F (170°C). Carefully place the tofu pieces into the hot oil.
- In a small saucepan, combine the dashi stock, mirin, soy sauce, granulated sugar, and salt. Bring the mixture to a boil over medium heat, ensuring the sugar has completely dissolved. Fry until they turn golden brown, approximately 3-4 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Divide the fried tofu pieces among four serving bowls. Pour a portion of the hot broth into each bowl over the tofu. Garnish with grated ginger, finely chopped green onions or chives, shiso leaves, and myoga if using.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 163kcal
- Fat: 7.9g
- Saturated Fat: 1.4g
- Cholesterol: 2.3mg
- Sodium: 744.3mg
- Carbohydrates: 9.4g
- Fiber: 0.8g
- Sugar: 4.3g
- Protein: 12.9g
FAQ- Crispy Tofu in Savory Broth
Can I use firm tofu instead of silken tofu?
Yes, firm tofu can be used if you prefer a denser texture. However, the traditional recipe uses silken tofu for a delicate, melt-in-the-mouth experience.
Is there a gluten-free option for this recipe?
Yes, you can use tamari instead of soy sauce to make the dish gluten-free.
How can I store leftovers?
It’s best to consume the dish immediately for optimal crispiness. However, if you have leftovers, store the tofu and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and briefly re-fry or air-fry the tofu to restore some crispiness before serving.
Can I make the broth vegetarian?
Absolutely! Substitute dashi stock with vegetable broth to make the broth vegetarian-friendly.
What can I use instead of mirin?
If you don’t have mirin, you can use a mixture of rice vinegar and sugar as a substitute. Use 1 tablespoon of rice vinegar mixed with 1/2 tablespoon of sugar for each tablespoon of mirin.
