Crisp Fried Tofu in Warm Dashi Sauce with Grated Daikon

What you need

• 400 g (14 oz) firm tofu, momen type
• 3 tbsp potato starch, or cornstarch
• 500 ml (2 cups) neutral oil, for deep frying, about 3 cm deep
• 240 ml (1 cup) dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 100 g (3 1/2 oz) daikon, peeled
• 1 tsp fresh ginger, grated
• 2 scallions, thinly sliced
• 1 tbsp bonito flakes, optional, skip for vegetarian

Method

Restated from the original video

1. 1

   Wrap the tofu in a double layer of paper towels, set it on a plate and weigh it down with another plate. Press for 15 min.

2. 2

   Meanwhile, grate the daikon and squeeze it gently, leaving it moist. Grate the ginger and slice the scallions.

3. 3

   Combine the dashi, soy sauce and mirin in a small pan. Bring to a simmer, then take off the heat and cover to keep warm.

4. 4

   Unwrap the tofu, pat it dry and cut it into 6 equal cubes.

5. 5

   Heat the oil to 175 °C (350 °F) in a small, deep pot.

6. 6

   Roll each cube in the starch just before frying. Shake off the excess, because wet starch turns gummy.

7. 7

   Fry 3 cubes at a time, turning once, until pale golden and crisp, 4-5 min per batch.

8. 8

   Lift the tofu out and drain it on a wire rack or paper towels.

9. 9

   Divide the tofu between two bowls. Pour the warm sauce around it, not over it, so the coating stays crisp.

10. 10

    Top each bowl with daikon, ginger, scallions and bonito flakes. Serve at once.

Imported from justonecookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.