Agedashi Tofu | Crispy Tofu in Warm Broth

Carefully remove the tofu from the package, wrap it in clean kitchen towels or paper towels, and weigh it down with a light cutting board for about 15 minutes to press out excess water. Then cut into cubes of about 3–4 cm.

Peel the daikon radish and fresh ginger and grate on a fine grater. Squeeze the grated radish very lightly with your hands. Wash the spring onions and cut into fine rings.

For the tsuyu broth, bring the vegetable broth to a boil together with soy sauce, mirin, and cane sugar in a small saucepan until the sugar has completely dissolved. Then keep warm over low heat.