Crispy golden-fried tofu cubes bathed in a savory, umami-rich dipping sauce with bonito flakes that dance in the heat—a Japanese classic that delivers textural contrast and elegant simplicity on every bite. Light yet satisfying, this restaurant-quality appetizer is surprisingly easy to prepare at home and guaranteed to impress.
⏱️40 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquick
Ingredients
400 gfirm tofu
80 gpotato starch
1000 mlvegetable oil for frying
200 mldashi broth
60 mlsoy sauce
30 mlmirin
5 gbonito flakes
20 ggreen onion
100 gdaikon radish
Instructions
1PREPARE THE TOFU: Remove the tofu from its packaging and place it on several layers of paper towels or a clean kitchen cloth. Press gently with your hands or use a tofu press to remove excess moisture for 10-15 minutes—this is crucial for achieving a crispy exterior when frying. Pat the surface completely dry with fresh paper towels.
2CUT INTO CUBES: Once the tofu is dry, carefully cut it into 2-inch (5 cm) cubes using a sharp knife. Work gently to avoid crumbling the delicate tofu. Arrange the cubes on a fresh paper towel until ready to coat and fry.
3MAKE THE DIPPING SAUCE: In a small saucepan, combine the dashi broth, soy sauce, and mirin over medium heat. Stir gently and bring to a simmer for 2-3 minutes until the flavors meld together. Remove from heat and set aside to cool slightly—the sauce should be warm but not piping hot when served.
4HEAT THE OIL AND COAT TOFU: Pour the vegetable oil into a deep heavy-bottomed pot or wok and heat to 170°C (340°F) using a cooking thermometer to ensure accuracy. While the oil heats, place the potato starch in a shallow bowl and coat each tofu cube thoroughly on all sides, shaking off any excess. The thin starch coating is essential for creating that signature crispy exterior.
5FRY THE TOFU: Carefully slide the coated tofu cubes into the hot oil in batches, avoiding overcrowding which would lower the oil temperature. Fry for 3-4 minutes until the exterior turns golden brown and crispy, turning occasionally with a slotted spoon for even coloring. Transfer to a plate lined with paper towels to drain excess oil briefly.
6PREPARE GARNISHES AND SERVE: While the tofu drains, finely grate the daikon radish into thin ribbons and thinly slice the green onion. Arrange the hot fried tofu in shallow serving bowls and pour the warm dipping sauce over and around each piece. Top immediately with a generous pinch of bonito flakes (which will dance from the residual heat), daikon ribbons, and green onion, then serve immediately while the tofu is still warm and crispy.