Ingredients
1 block soft tofu
Potato starch (for coating)
Vegetable oil (enough for deep frying)
1 cup kombu dashi
2 tablespoons soy sauce
2 tablespoons mirin
Optional: chopped scallions for topping
Instructions
- Drain the tofu and pat it dry with paper towels. Cut into cubes.
- Lightly coat each tofu cube with potato starch, shaking off excess.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry tofu cubes for 2–3 minutes until golden and crispy.
- Transfer to a paper towel–lined plate to drain excess oil.
- In a small saucepan, combine kombu dashi, soy sauce, and mirin. Warm gently.
- Pour hot dashi sauce over fried tofu and garnish with scallions if desired.
Notes
Top with grated daikon, ginger, or bonito flakes for extra flavor.
Use tamari instead of soy sauce to make it gluten-free.
Air-fry tofu at 375°F (190°C) for 10–12 minutes as a lighter option.
Store tofu and sauce separately; re-fry or air-fry tofu to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 0 mg
