Ingredients:

  • 1 (14-ounce/400g) package firm or extra-firm tofu, pressed to remove excess water
  • ½ cup/60g potato starch (kuzuko is ideal if you can find it; cornstarch will work in a pinch)
  • ½ teaspoon/3g sea salt
  • 2 cups/480ml vegetable oil, for frying (neutral oil like canola or grapeseed oil)
  • 1 cup/240ml vegetable broth (ideally, Japanese kombu dashi or shiitake dashi)
  • 2 tablespoons/30ml soy sauce (low sodium preferred)
  • 1 tablespoon/15ml mirin
  • 1 teaspoon/5ml maple syrup (or other vegan sweetener)
  • ½ cup/60g daikon radish, peeled and grated
  • 1 tablespoon/15g fresh ginger, grated
  • 2 green onions (scallions), thinly sliced
  • Toasted sesame seeds, for garnish (optional)
  • Nori seaweed strips, cut into thin strips, for garnish (optional)

Instructions:

  1. Press the tofu for at least 20 minutes to remove excess water. Cut into bite-sized cubes (about 1-inch).
  2. Combine potato starch and salt in a shallow dish. Gently toss the tofu cubes in the potato starch mixture, ensuring they are fully coated.
  3. In a small saucepan, combine vegetable broth, soy sauce, mirin, and maple syrup. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Keep warm.
  4. Heat the vegetable oil in a large skillet over medium-high heat (around 350°F/175°C). Carefully add the tofu cubes to the hot oil in a single layer.
  5. Fry for 2-3 minutes per side, until golden brown and crispy. Remove the tofu with a slotted spoon and drain on paper towels.
  6. Place the crispy tofu bites in small bowls. Pour the warm dashi-inspired sauce over the tofu. Top with grated daikon radish, grated ginger, sliced green onions, and toasted sesame seeds (if using). Serve immediately.