Vegan Agedashi Tofu (Kombu–Shiitake Dashi)

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place kombu and dried shiitake in a small saucepan with 500 ml cold water and set aside to soak.

   30 min
2. 2

   After 30 minutes, heat the saucepan over medium and bring the liquid to just before boiling (small bubbles at the edges); remove and discard the kombu just before it reaches a boil.

3. 3

   Lower the heat and simmer gently with the shiitake for 5 minutes, then remove the pan from the heat and take out the mushrooms; keep the liquid and stir in tamari, mirin and sugar, then keep warm.

   5 min
4. 4

   While the dashi soaks, unwrap the tofu and set it on a couple of layers of paper towel on a plate; gently pat the top to remove surface moisture and let it sit 10 minutes to drain.

   Silken tofu is fragile—do not press hard. Let gravity and gentle patting remove excess water.

   10 min
5. 5

   Cut the tofu into 6 even cubes using a thin, sharp knife and transfer them carefully to a shallow dish.

6. 6

   Put the potato starch in a bowl and gently roll each tofu cube in the starch so all sides are lightly coated; shake off excess.

7. 7

   Heat oil in a 10-inch (25 cm) nonstick or well-seasoned skillet over medium–high heat until shimmering.

   2 min
8. 8

   Add tofu cubes seam‑side down and fry, turning once or twice with a thin spatula, until golden and crisp on at least two sides, about 6–8 minutes total.

   Work gently—use a fish spatula or two spatulas to support the tofu when turning to avoid breakage.

   8 min
9. 9

   Transfer the fried tofu to a paper-towel-lined plate to drain for 1–2 minutes.

   2 min
10. 10

    Bring the warm kombu–shiitake dashi briefly back to a simmer for about 1 minute to meld flavors and keep it hot.

    1 min
11. 11

    Divide the tofu among shallow serving bowls, pour hot dashi over each portion, and top with grated daikon, scallion, grated ginger, nori strips and toasted sesame seeds. Serve immediately.