Name: Deep-fried tofu in broth
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram firm tofu; 2 tablespoon cornflour (cornstarch); vegetable oil, for deep-frying; 3/4 cup (180ml) primary dashi; 2 tablespoon japanese soy sauce; 2 tablespoon mirin; 40 gram daikon, grated finely; 4 centimetre piece fresh ginger (20g), grated; 1 green onion, chopped finely; 2 teaspoon smoked dried bonito flakes

Ingredients

300 gram firm tofu

2 tablespoon cornflour (cornstarch)

vegetable oil, for deep-frying

3/4 cup (180ml) primary dashi

2 tablespoon japanese soy sauce

2 tablespoon mirin

40 gram daikon, grated finely

4 centimetre piece fresh ginger (20g), grated

1 green onion, chopped finely

2 teaspoon smoked dried bonito flakes

Method

1.Press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes

2.Cut tofu into eight pieces; pat dry between layers of absorbent paper. Toss tofu in cornflour; shake away excess. Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper

3.Bring dashi, sauce and mirin to the boil in small saucepan

4.Divide tofu among bowls; top with daikon, ginger and green onion. Pour over dashi mixture; sprinkle with bonito flakes

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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