Agedashi tofu in dashi broth

Name: Agedashi tofu in dashi broth
Total time: 25 min
Cuisine: Japanese
Ingredients: 300g firm tofu, patted dry and cubed; 3 tbsp cornflour; 200ml sunflower oil; 200ml water; 1 tsp kombu seaweed, or a small piece; 2 tbsp tamari (gluten free); 1 tbsp mirin; 1 tsp grated daikon, or radish; 1 spring onion, sliced; 1 tsp fresh ginger, grated

Crisp-edged tofu cubes in a warm savoury broth. Soft inside, crunchy outside and very moreish.

Time25 min
LevelEasy
Costabout £1.75 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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300 gfirm tofupatted dry and cubed
3 tbspcornflour
200 mlsunflower oil
200 mlwater
1 tspkombu seaweedor a small piece
2 tbsptamari (gluten free)
1 tbspmirin
1 tspgrated daikonor radish
1spring onionsliced
1 tspfresh gingergrated

Method

1
Warm the water with the kombu for 5 minutes, then remove the kombu. Add the tamari and mirin and keep the broth warm.
5 min
2
Toss the tofu cubes gently in the cornflour.
3
Heat the oil in a small pan over a medium high heat. Fry the tofu in batches for 3 minutes until golden and crisp. Drain on kitchen paper.
3 min
4
Place the tofu in two bowls and pour the hot broth around.
5
Top with daikon, ginger and spring onion. Eat straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.