Baked Agedashi Tofu

Baking cornstarch-crusted tofu instead of deep-frying drastically cuts down on fat while preserving a high-protein, crispy Japanese classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g firm tofu, drained and pressed · 648 kcal in the whole recipe
• 20 g cornstarch (about 1.5 tbsp) · 76 kcal in the whole recipe
• 7 g canola oil (1.5 tsp) · 63 kcal in the whole recipe
• 400 g vegetable broth · 20 kcal in the whole recipe
• 48 g low-sodium soy sauce (3 tbsp) · 27 kcal in the whole recipe
• 4 g sugar (1 tsp, replacing mirin sweetness) · 16 kcal in the whole recipe
• 15 g white vinegar (1 tbsp, replacing mirin acidity) · 3 kcal in the whole recipe
• 6 g fresh ginger, grated (1 tbsp) · 5 kcal in the whole recipe
• 100 g red radish or daikon alternative, grated · 16 kcal in the whole recipe
• 30 g green onions, finely sliced · 10 kcal in the whole recipe

Method

1. Pat the firm tofu thoroughly dry with paper towels and cut into equal-sized cubes.

   

2. Coat the tofu cubes evenly in cornstarch, shake off excess, place them on a parchment-lined baking tray, and brush with canola oil.

   

3. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until golden and crispy.

   

4. For the sauce, simmer vegetable broth, low-sodium soy sauce, sugar, vinegar, and grated ginger in a saucepan for 2 minutes, then remove from heat.

   

5. Divide the crispy tofu into bowls, pour the warm broth around it, and top with grated radish and green onions before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.