
Carefully cut the tofu into 6 even pieces and drain in a colander for about 10 minutes. You want the tofu to be as dry as possible. Pat dry with paper towel.
Meanwhile, make your broth. Combine all the ingredients in a small saucepan and gently simmer for a couple of minutes.
Using as much oil as you like, heat your oil in a large wok or frying pan. (Either fully submerge the tofu in the oil to deep-fry it, or shallow-fry it and turn once.) Generously dust the tofu in
the cornflour, then shake off any excess.
Gently drop the tofu into the hot oil, being careful not to overcrowd the pan. Fry until golden all over, then drain on paper towel.
To serve, place 3 pieces of tofu in each of two serving bowls and pour half the broth over the top. Scatter on the daikon, nori and spring onion.
Ingredients
Directions
Carefully cut the tofu into 6 even pieces and drain in a colander for about 10 minutes. You want the tofu to be as dry as possible. Pat dry with paper towel.
Meanwhile, make your broth. Combine all the ingredients in a small saucepan and gently simmer for a couple of minutes.
Using as much oil as you like, heat your oil in a large wok or frying pan. (Either fully submerge the tofu in the oil to deep-fry it, or shallow-fry it and turn once.) Generously dust the tofu in
the cornflour, then shake off any excess.
Gently drop the tofu into the hot oil, being careful not to overcrowd the pan. Fry until golden all over, then drain on paper towel.
To serve, place 3 pieces of tofu in each of two serving bowls and pour half the broth over the top. Scatter on the daikon, nori and spring onion.