Tofu Tod Recipe

Prepare tofu

Drain the soft tofu and gently wrap it in a clean kitchen towel or paper towels. Place a light weight (a small plate) on top and let it sit for 5 minutes to remove excess surface water. Do not press hard — you want the tofu still soft inside.

Cut into pieces

Unwrap the tofu and place it on a cutting board. Using a sharp knife, cut the block into 6 even rectangular or square pieces. Handle gently to avoid crumbling.

Season and coat

Lightly sprinkle the salt evenly over all sides of each tofu piece. Spread the cornstarch on a plate and gently dredge each tofu piece so all sides have a thin, even coating of cornstarch. Shake off any excess cornstarch.

Shallow fry

Pour vegetable oil into a wide skillet to a depth of about 1/4 inch (roughly 0.5–1 cm). Heat over medium heat until shimmering but not smoking (about 320–340°F / 160–170°C if using a thermometer). Carefully place tofu pieces in the oil, flat side down, leaving space between pieces. Fry 2–3 minutes per side, or until a thin golden crust forms. Use a spatula to gently flip; fry the remaining sides briefly so all sides are lightly golden. Total frying time should be about 6–8 minutes. Remove tofu and drain on paper towels.

Keep warm

If not serving immediately, keep the fried tofu on a baking sheet in a single layer in a 200°F (95°C) oven for up to 10–15 minutes to maintain crispness.

Combine dashi, soy sauce, mirin, and sugar in a small saucepan. Warm over low heat, stirring just until the sugar dissolves and the liquid is hot but not boiling. Remove from heat and let cool slightly. Taste and adjust: add a little more soy for saltiness or a touch more mirin for sweetness if desired.

Stir in the grated daikon (if using) and place sliced green onion into the sauce. Keep sauce warm or serve at room temperature in a small dipping bowl alongside the tofu.

Arrange 6 pieces of lightly fried tofu on a serving plate. Place the tentsuyu dipping sauce in a small bowl on the side.

Optional: sprinkle bonito flakes or toasted sesame over the tofu, and serve with a lemon wedge to squeeze a light amount of juice over the pieces if desired.

Serve immediately so the tofu remains tender inside with a delicate, slightly crisp coating. To eat, dip each piece briefly into the sauce and enjoy.