Tsunami Tofu Recipe

Drain and Cut Tofu

Gently drain the soft tofu and wrap it in a clean kitchen towel to remove excess moisture. Let it sit for about 10 minutes. After draining, cut the tofu into 1-inch cubes.

Coat Tofu

In a bowl, add the potato starch. Take each tofu cube and coat it evenly with the potato starch, ensuring that all sides are covered.

Prepare Tempura Batter

In another bowl, combine the tempura batter mix with 150 ml of cold water. Stir gently until just mixed; do not overmix.

Heat Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should reach a temperature of about 180°C (350°F).

Fry Tofu

Once the oil is hot, dip each coated tofu cube into the tempura batter and gently place it into the hot oil. Fry in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally.

Drain Excess Oil

Using a slotted spoon, remove the fried tofu from the oil and place it on a paper towel-lined plate to drain excess oil.

Make Dashi Stock

In a saucepan, combine 500 ml of water and 2 tsp of dashi powder. Bring to a simmer over medium heat, stirring until the dashi powder is fully dissolved.

Flavoring the Dashi

Once the dashi is simmering, add 2 tbsp of soy sauce and 1 tbsp of mirin. Stir well and let it simmer for another 2-3 minutes to blend the flavors.

Serve Tofu

Place the crispy fried tofu cubes in a serving bowl. Pour the hot dashi stock over the tofu and serve immediately.