Tofu with Tsuyu Broth

Makes 4 Servings

Cooking + Prep Time:  1/2 hour

Ingredients:

• 2 x 12-oz. boxes of drained tofu, silken

To dust: corn starch or potato starch

To fry: oil

• 1 cup of soup stock, dashi
• 2 tbsp. of soy sauce, reduced sodium
• 2 tbsp. of mirin
• 1/2 tsp. of sugar, granulated
• 1/4 tsp. of salt, sea

To top

• Peeled, grated ginger
• Chopped onion, green

Optional: chopped Shiso leaves

Optional: chopped myoga ginger

Instructions:

1. Drain tofu. Wrap in paper towels. Place in strainer for 1/2 hour so excess moisture is removed. Cut tofu in four pieces and dry them again using paper towels. Coat with potato or corn starch.

2. Heat oil to 340-350F to deep-fry. Place tofu pieces in oil. Remove when they have turned golden. Drain them on your plate lined with paper towels, removing excess oil.

3. Heat soy sauce, mirin, dashi, salt and sugar in small pan. Bring to boil. Be sure all sugar dissolves.

4. Divide tofu in four individual bowls. Pour a bit of heated broth in each. Garnish with grated ginger, grated daikon, green onion, shiso and myoga. Serve.