2 Serves
30 Mins
25 g
35 g
9 g
Press the firm tofu between paper towels to remove excess moisture, then cut into uniform cubes.
Ingredients, vitamins, and health benefits
Firm Tofu
Potato Starch
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
245 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
964 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Dredge the tofu cubes in potato starch until evenly coated, shaking off any excess.
Heat vegetable oil in a deep-frying pot to 175°C.
Carefully fry the tofu in the hot oil until the exterior is crisp and golden, then remove with a slotted spoon and drain on paper towels.
Prepare the sauce by combining dashi, soy sauce, and mirin in a small saucepan, heating until warm.
Place the fried tofu in a serving bowl, pour the warm sauce around it, and garnish with grated daikon and bonito flakes.
Dashi
Soy Sauce
Mirin
Grated Daikon Radish
Dried Bonito Flakes
Vitamin A
3 µg / 900 µgVitamin C
6 mg / 90 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
245 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g