Snack
Agedashi tofu in dashi broth
Crisp tofu sitting in broth rather than under it, so the coating stays crisp for the first few bites and then gives — the timing is the dish, which is why it is served the second it is built.
2gnet carbs
22gfat
14gprotein
260kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Firm silken tofu1¼ lb
- Dashi8 fl oz
- Avocado oil2½ tbsp
- Almond flour1¼ oz
- Light soy saucea tablespoon
- Mirin or a splash of rice vinegara teaspoon
- Grated daikon and gingera small heap of each
- Scallionsone, sliced thin
Method
6 steps · 25 minutes
- Drain the tofu on a rack for 15 minutes, then pat it bone dry. Wet tofu spits violently in hot oil and the coating slides off.
- Cut it into thick cubes and handle them as little as you can — silken tofu breaks if you are impatient with it.
- Dust each face in the almond flour. A thin coat only; a thick one goes pasty in the broth.
- Fry in a shallow depth of hot oil, turning once, until pale gold on two sides.
- Warm the dashi with the soy and mirin. It should be seasoned like a light soup, not like a dipping sauce.
- Broth into the bowl first, tofu on top so it stands above the surface, then the daikon, ginger and scallion. Serve immediately.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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