
Crisp cornstarch-coated tofu served in a warm dashi, soy, and mirin broth.
180 gTofu
8 gGreen onion
0.5 cupCorn Starch
0.75 cupDashi
1 tbspSoy Sauce
Pat tofu dry, cut into cubes, and coat with corn starch.
Heat Cooking oil and fry the tofu for 6 minutes until lightly crisp.
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1 tbspMirin
1.5 tbspCooking oil
Simmer dashi, soy sauce, and mirin for 3 minutes.
Pour the hot broth over tofu and finish with green onion.