Yaki Dofu

Tofu blocks with a golden, crispy crust and a remarkably tender center. The sauce is reduced to an amber glaze, coating each piece with a powerful umami finish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 275
• Protein: 17 g
• Carbs: 17 g
• Fat: 16 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 30 g Corn starch ( for coating )
• 2 tbsp Sesame oil ( for frying )
• 100 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp White sugar
• 1 tsp Ginger powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 15 g Fresh ginger ( grated )

Instructions

1. Press the tofu

   Wrap the tofu in a clean cloth. Place a weight on top for 15 minutes to extract the water. The tofu must be firm to the touch so it doesn't fall apart during cooking.

2. Cut and coat

   Cut the tofu into 3 cm cubes. Roll them in cornstarch to coat them with a thin white film. Tap to remove the excess.

3. Sear the tofu

   Heat the sesame oil in a frying pan. Place the cubes and let them brown on each side until the crust is stiff and golden brown.

4. Glaze and coat

   Pour the mixture of dashi, soy sauce, mirin, sugar, ginger powder, and grated fresh ginger. Bring to a boil over high heat. The sauce should reduce and thicken until it perfectly coats the tofu. Garnish with sliced green onion.

Chef's tips

• Do not overcrowd the pan, otherwise the tofu will steam instead of searing.
• The tofu is ready when it 'sings' in the pan and the crust resists the spatula.

Storage

Eat immediately to preserve the crunch. Can be kept for 24 hours in the fridge but will lose its texture.