Crispy Fried Tofu in Savory Dashi Broth

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Silken tofu is gently drained, coated in potato starch, and fried until the outside turns golden and crisp while the inside stays silky soft. It is then nestled into a warm umami dashi sauce made with soy, mirin, and bonito, then topped with grated daikon, scallions, and dancing bonito flakes. This classic izakaya starter is light, comforting, and ready in about 30 minutes.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 2 gSaturated Fat
• 19 gCarbs
• 1 gFiber
• 4 gSugar
• 11 gProtein
• 820 mgSodium
• 260 mgPotassium
• 190 mgCalcium
• 1.8 mgIron
• 4 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Tofu

• 1 (14 oz) block silken or soft tofu
• 3/4 cup potato starch or cornstarch
• 2 cups neutral frying oil (such as canola or grapeseed)
• 1/2 teaspoon fine sea salt

For the Dashi Sauce

• 1 1/2 cups dashi stock (kombu and bonito based)
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon granulated sugar

For the Toppings

• 1/2 cup finely grated daikon radish, gently squeezed
• 1 tablespoon grated fresh ginger
• 2 scallions, thinly sliced
• 1/4 cup bonito flakes (katsuobushi)
• 1 sheet nori, thinly sliced (optional)

Directions

1. Drain the tofu: unwrap the silken tofu, place it on a paper-towel-lined plate, top with more paper towels, and weight with a small plate. Let stand 10 minutes to remove excess water, then cut into 4 even squares.
2. Prepare the sauce: combine dashi, soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium just until steaming and the sugar dissolves, then keep warm.
3. Coat the tofu: gently roll each tofu piece in potato starch, pressing lightly so a thin, even layer adheres to all sides. Set on a plate for 1 minute so the starch sets.
4. Heat the oil: pour the oil into a small heavy pot or deep skillet to a depth of 1 1/2 inches and heat to 340°F (170°C) on a thermometer.
5. Fry the tofu: carefully lower 2 pieces at a time into the hot oil and fry 2 to 3 minutes per side, turning once, until the coating is pale golden and crisp. Transfer to a wire rack and sprinkle lightly with salt.
6. Re-fry for extra crispness (optional): let the first batch rest 1 minute, then return to the oil for 30 seconds for a shatteringly crisp shell.
7. Assemble: divide the grated daikon among 4 shallow bowls, place a fried tofu square on top, and pour 1/3 cup of the warm dashi sauce around (not over) the tofu.
8. Garnish: scatter scallions, grated ginger, and a generous pinch of bonito flakes over each serving. The bonito will curl and dance from the residual heat. Serve immediately while piping hot.

Cook’s Notes

• Use silken tofu for the most tender, custardy center, but soft tofu also works if you prefer a slightly firmer bite; super-firm tofu is not recommended.
• Maintain oil temperature between 330 and 350°F; too cool and the coating soaks up oil, too hot and it browns before the tofu warms through.
• Do not pour sauce directly over the fried tofu or the crisp coating will turn soggy; serve the sauce alongside or around the base.
• For a vegan version, swap the dashi for kombu-only (vegetable) stock and skip the bonito flakes, replacing them with toasted sesame seeds or crispy fried shallots.
• A double-fry, as used in the recipe, gives the lightest, crunchiest shell and is well worth the extra minute.

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