Savory Japanese-Style Braised Tofu: A Harmony of Tenderness and Umami
Savory Japanese-Style Braised Tofu: A Harmony of Tenderness and Umami
Celebrate Parent’s Day with a Delightful Japanese Tofu Dish!
Tired of ordinary tofu recipes? Discover a unique and flavorful Japanese-style braised tofu that’s sure to impress. This dish features a delicate balance of textures – a lightly crisp exterior giving way to a soft, tender interior, all coated in a delicious savory sauce. For an extra layer of depth and umami, a touch of Hondashi (Japanese bonito stock powder) at the end elevates this dish to a new level. It’s a perfect centerpiece for a special meal, bringing warmth and deliciousness to your family gathering.
Main Ingredients- 300g firm tofu (firm or frying tofu works best)
- 70g carrot (finely minced)
- 1 large egg
- 5 Tbsp starch (potato starch or cornstarch)
- 0.5 Tbsp soy sauce (for tofu mixture)
- 1 tsp sugar (for tofu mixture)
- 1 pinch salt (for tofu mixture)
- 1 sheet kombu (for dashi broth)
- 1 pinch bonito flakes (for dashi broth)
Braising Sauce- 2 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1.5 Tbsp sugar
- 300ml water
- 2 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1.5 Tbsp sugar
- 300ml water
Cooking Instructions
Step 1
Drain the Tofu: Start by pressing the firm tofu to remove as much water as possible. You can wrap it in paper towels or a clean kitchen towel and place a weight on top for about 30 minutes. This step is crucial for a firmer texture that won’t fall apart during cooking.
Step 2
Mince the Carrot: Finely mince the carrot. This will add a subtle sweetness and texture to the tofu mixture.
Step 3
Prepare the Tofu Mixture: In a bowl, crumble the drained tofu using a fork or your hands until it’s fine. Add the minced carrot, 1 egg, 5 Tbsp starch, 0.5 Tbsp soy sauce, 1 tsp sugar, and a pinch of salt. Mix and knead the ingredients together until a cohesive, slightly sticky dough forms. If the mixture seems too wet, add a little more starch.
Step 4
Shape the Tofu Balls: Take spoonfuls of the tofu mixture and gently shape them into small balls or flatten them into bite-sized patties. You can make them round or any shape you prefer.
Step 5
Fry the Tofu: Heat oil in a pan to 160°C (320°F). Carefully fry the shaped tofu pieces for about 10-15 minutes, or until they are golden brown and slightly crispy on the outside. Fry in batches to prevent overcrowding the pan, ensuring each piece cooks evenly.
Step 6
Remove Excess Oil: Once fried, transfer the tofu pieces to a plate lined with paper towels to absorb any excess oil.
Step 7
Boil the Braising Sauce: In a pot or deep pan, combine all the braising sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp mirin, 1.5 Tbsp sugar, and 300ml water. Bring this mixture to a boil over medium-high heat, stirring to dissolve the sugar.
Step 8
Braise the Tofu: Once the sauce is bubbling, gently add the fried tofu pieces to the pot. Reduce the heat to medium and let the tofu simmer in the sauce for about 5 minutes, allowing it to absorb the flavors. Stir gently occasionally to coat the tofu evenly without breaking it.
Step 9
Infuse and Serve: Turn off the heat. Add the sheet of kombu and the pinch of bonito flakes to the pot. Cover with a lid and let it steep for 10 minutes to infuse the flavors. Remove the kombu and bonito flakes before serving. Enjoy the delicious braised tofu with its rich sauce! (Optional: A small amount of Hondashi can be added with the sauce for an enhanced umami flavor.)
