Tsunami Tofu (vg) Recipe
Soft tofu coated with potato starch and tempura batter, deep-fried with a crispy outer shell and soaked in dashi stock.
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Ingredients
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Tofu Preparation
Tempura Batter
Dashi Stock
For Frying
Method
Tofu Preparation
- 1
Prepare the Tofu
Carefully drain the soft tofu and pat it dry with paper towels. Cut the tofu into bite-sized cubes, about 2 inches each.
- 2
Coat the Tofu
In a shallow bowl, add the potato starch. Dredge each tofu cube in the potato starch, ensuring each piece is well-coated.
Tempura Batter
- 3
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add the cold water while whisking until just combined. The batter should be lumpy, so do not overmix. Add ice cubes to keep the batter cold.
Dashi Stock
- 4
Frying
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 180°C (350°F).
- 6
Fry the Tofu
Dip each coated tofu cube into the tempura batter, allowing any excess to drip off. Carefully place the battered tofu into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch.
- 7
Drain and Serve
Remove the fried tofu with a slotted spoon and drain on paper towels. Serve hot, drizzled with the prepared dashi stock.
