Tofu Broth
  Agedashi Tofu with Broth
A vegan broth made with tofu for a soothing, evening snack.
Cook Time: 15 minutes

Difficulty: Moderate
Serves: 2
Tagged in: Asian, Cuisine, Diet, Japanese, Recipes, Soups, Type of Dish, Vegetarian
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Firm Silken Tofu or Momen Tofu; 1 pack

Cornflour or Potato Starch; 2 tbsp


For the Sauce

Dashi;  100ml

Mirin;  20ml

Japansese Soy Sauce;  20ml


For the Toppings

Daikon, grated2 tbsp

Ginger, grated1/4 tsp

Shallots (or use scallions),  finely chopped;  2 tbsp


  1. Cut the tofu in half and press between paper towels to remove excess moisture.
  2. Add dashi, soy sauce and mirin to a pot and bring to a boil. Adjust seasoning.
  3. Once the tofu is dry, cut into cubes evenly and coat each cube with potato starch.
  4. Heat enough oil and deep fry tofu cubes at 200 C, until light golden & crispy.
  5. Add the fried tofu to a bowl, drop in the toppings and lastly the broth.