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Agadashi Tofu

Yields1 Serving

 1 × 300 g (10½ oz) block silken tofu
 125–500 ml (4–17 fl oz/½–2 cups) avocado oil
 cornflour, for dusting
 2 tbsp finely grated daikon (white radish)
 ½ nori sheet, thinly sliced
 2 spring onions, thinly sliced
BROTH
 1 × 10 g (¼ oz) sachet of vegan dashi stock
 2 tbsp tamari
 1 tbsp mirin
 1 tbsp grated fresh ginger
 500 ml (17 fl oz/2 cups) water
1

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.

3

Meanwhile, make your broth. Combine all the ingredients in a small saucepan and gently simmer for a couple of minutes.

5

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

6

the cornflour, then shake off any excess.

8

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.

10

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.