Agedashi Tofu Donburi with Grated Daikon
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g firm tofu, cubed
- 50 g cornflour
- 150 ml vegetable oil
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 150 g mooli (daikon radish)
- 2 eggs
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 876 kcal
- Protein
- 29.2 g
- Carbohydrate
- 76.7 g
- of which sugars
- 5.4 g
- Fat
- 48.4 g
- of which saturates
- 5.6 g
- Fibre
- 3.3 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Boil the eggs for 6-7 minutes for a soft-boiled centre, then cool under cold water and peel.
- 3
Press the tofu cubes between kitchen paper for 10 minutes to remove excess water, then toss them in the cornflour until lightly coated all over.
- 4
Heat the vegetable oil in a frying pan over a medium-high heat and fry the tofu in batches for 3-4 minutes, turning, until crisp and golden on every side. Drain on kitchen paper.
- 5
Meanwhile, whisk the vegan kombu dashi powder with 200ml water in a small pan, add the soy sauce and mirin and bring to a gentle simmer for 2 minutes.
- 6
Peel and finely grate the mooli, then squeeze lightly to remove some of the liquid.
- 7
Divide the rice between four bowls, top with the crisp tofu, a mound of grated mooli and a halved egg, then spoon over the warm broth.
- 8
Scatter with the spring onions and serve immediately so the tofu is still crisp.
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