Vegan Agedashi Tofu with Dashi Broth

Ingredients

• 1 block Firm Tofu
• 1/4 cup Cornstarch
• 1/2 cup Vegetable Oil
• 2 cups Dashi Broth
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 2 stalks Green Onions
• 1 teaspoon Grated Ginger

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface. Use your hands or a tofu press to gently squeeze out as much excess water as possible for about 5 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. 2Place the 1/4 cup Cornstarch in a shallow bowl or plate. Add the tofu cubes to the cornstarch and gently toss until all sides are evenly coated.
3. 3Pour the 1/2 cup Vegetable Oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it shimmers, around 350°F (175°C). Carefully add the cornstarch-coated tofu cubes to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the tofu for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
4. 4While the tofu is frying, combine the 2 cups Dashi Broth, 2 tablespoons Soy Sauce, and 2 tablespoons Mirin in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes.
5. 5Using a slotted spoon or tongs, carefully remove the crispy fried tofu from the skillet and drain any excess oil on a paper towel-lined plate. Place the fried tofu cubes into individual serving bowls.
6. 6Thinly slice the 2 stalks Green Onions. Grate the 1 teaspoon Ginger.
7. 7Carefully ladle the hot dashi broth mixture over the fried tofu in each bowl. Garnish each bowl with the sliced green onions and grated ginger.

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