Loading...

Press the tofu to remove excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast iron skillet or a few cans) on top and let it sit for at least 30 minutes. This step is crucial for crispy tofu.

While the tofu is pressing, prepare the dashi broth. In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm.

After pressing, unwrap the tofu and cut it into 1-inch cubes. In a shallow dish, whisk together the all-purpose flour and potato starch.

Dredge each tofu cube thoroughly in the flour and potato starch mixture, ensuring it's evenly coated on all sides. Gently shake off any excess.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of tofu should sizzle immediately when dropped in.

Carefully add the coated tofu cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the fried tofu to a wire rack lined with paper towels to drain excess oil.

To serve, divide the fried tofu among individual serving bowls. Ladle the warm dashi broth over the tofu. Garnish generously with grated fresh ginger and thinly sliced scallions.


Press the tofu to remove excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast iron skillet or a few cans) on top and let it sit for at least 30 minutes. This step is crucial for crispy tofu.

While the tofu is pressing, prepare the dashi broth. In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm.

After pressing, unwrap the tofu and cut it into 1-inch cubes. In a shallow dish, whisk together the all-purpose flour and potato starch.

Dredge each tofu cube thoroughly in the flour and potato starch mixture, ensuring it's evenly coated on all sides. Gently shake off any excess.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of tofu should sizzle immediately when dropped in.

Carefully add the coated tofu cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the fried tofu to a wire rack lined with paper towels to drain excess oil.

To serve, divide the fried tofu among individual serving bowls. Ladle the warm dashi broth over the tofu. Garnish generously with grated fresh ginger and thinly sliced scallions.
