Deep-fried tofu in broth

Healthy and vegetarian deep-fried tofu in broth from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Deep-fried tofu in broth
  • 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


Deep-fried tofu in broth
  • 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

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