Deep and Tasty Fried Tofu with Spring Onions

This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2-3 Cook: 8 min

Ingredients

Used kombu and bonito flakes as required
Spring onions 2
Soy sauce 2 tbsp
Mirin 2 tbsp
Water 100ml
Fried tofu (abura age) 1

Method

1
Let's make this really tasty dish using the kombu and bonito flakes from making a dashi broth.

2
Cut the kombu appropriately to 1cm square pieces. Heat up a frying pan (no oil required) and add the kombu and bonito flakes. Lightly toast to remove the moisture.
3
Cut the fried tofu into 1cm squares and add to the pan.
4
Add the water, soy sauce and mirin and simmer. When all the moisture has mostly disappeared, add the finely chopped spring onion and mix well.

Tips & Note

Deep and Tasty Fried Tofu with Spring Onions

This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2-3

Cook: 8 min

Ingredients

Used kombu and bonito flakes as required
Spring onions 2
Soy sauce 2 tbsp
Mirin 2 tbsp
Water 100ml
Fried tofu (abura age) 1

Deep and Tasty Fried Tofu with Spring Onions

Recipe ID :2535 Posted on 23 MAR 2017

Serves 2-3

Cook 8min
views 1,603
printed 0

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This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.

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Ingredients

Method

Cook
8min
1
Let's make this really tasty dish using the kombu and bonito flakes from making a dashi broth.

2
Cut the kombu appropriately to 1cm square pieces. Heat up a frying pan (no oil required) and add the kombu and bonito flakes. Lightly toast to remove the moisture.
3
Cut the fried tofu into 1cm squares and add to the pan.
4
Add the water, soy sauce and mirin and simmer. When all the moisture has mostly disappeared, add the finely chopped spring onion and mix well.
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cookbuzz
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This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.
Used kombu and bonito flakes, Spring onions, Soy sauce, Mirin, Water, Fried tofu (abura age)
PRO

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