Agedashi Tofu with Steamed Rice

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, finely grated
• 200 gfirm tofu, cubed
• 1 tbspmirin
• 100 gshort-grain white rice (dry weight)
• 1 tbspvegetable oil
• 20 mlsoy sauce
• 150 mlvegetable stock (or kombu dashi)
• 30 gpotato starch (or cornstarch)
• 1spring onion, finely sliced

Method

1. Rinse the short-grain white rice and cook it according to the package instructions until fluffy.
2. Gently pat the tofu cubes dry with a paper towel to remove excess moisture, then dredge them completely in the potato starch.
3. Heat the vegetable oil in a frying pan over medium-high heat and carefully shallow-fry the coated tofu cubes until a crisp, golden crust forms on all sides.
4. Remove the crispy tofu and let it drain briefly on a paper towel.
5. In a small saucepan, bring the vegetable stock, soy sauce, and mirin to a gentle simmer to create the warm tsuyu broth.
6. Place the fried tofu in a shallow bowl, pour the hot broth around the base, and top with the finely grated ginger and sliced spring onion.
7. Serve immediately alongside the steamed white rice while the tofu remains perfectly crisp.