Crispy Tofu Agedashi Bowl

Ingredients

• 600 g firm tofu
• 320 g Japanese short-grain rice
• 2 tsp dashi stock powder
• 3 tbsp soy sauce
• 2 tbsp mirin
• 60 g cornflour
• 4 spring onions
• 20 g fresh ginger
• 80 ml sunflower oil

Method

1. 1

   Press the tofu between kitchen paper and a heavy object for 15 minutes to remove excess moisture. Cook the rice according to packet instructions.

2. 2

   Make the broth by dissolving the dashi powder in 400ml boiling water, then stirring in the soy sauce and mirin. Keep warm over a low heat.

3. 3

   Cut the tofu into large cubes and toss in the cornflour until evenly coated.

4. 4

   Heat the oil in a deep frying pan and fry the tofu cubes in batches for 2-3 minutes each side until crisp and golden. Drain on kitchen paper.

5. 5

   Divide the rice among bowls, place the crispy tofu on top, and ladle the warm broth around it. Garnish with sliced spring onions and finely grated ginger.