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Ingredients
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Tofu
Tempura Sauce
Method
Preparing the Tofu
- 1
Slice the Tofu
Carefully drain the firm tofu and wrap it in a clean kitchen towel or paper towel. Place a weighted object on top for about 15 minutes to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.
- 2
Coat the Tofu
Place the cornstarch in a shallow dish. Gently coat each tofu cube with cornstarch, ensuring all sides are covered evenly.
Frying the Tofu
- 3
Heat the Oil
In a large saucepan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small piece of tofu in; it should sizzle immediately.
- 4
Fry the Tofu
Carefully add the coated tofu cubes to the hot oil in batches, avoiding overcrowding. Fry them for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the tofu and drain on paper towels.
Making the Tempura Sauce
- 5
Combine Ingredients
In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat over medium heat until it starts to simmer.
- 6
Garnish the Sauce
Remove from heat and stir in the grated daikon radish and chopped green onions. Set aside.
Serving the Dish
- 7
Plate the Tofu
Arrange the fried tofu cubes on a serving plate.
- 8
Add the Sauce
Drizzle the warm tempura sauce over the tofu cubes or serve it on the side for dipping.
- 9
Garnish and Serve
Optionally, garnish with additional green onions or bonito flakes if desired. Serve immediately and enjoy!