Crispy Tofu in Shiitake Broth
A comforting Asian-inspired dish featuring crispy pan-fried tofu served in a fragrant shiitake mushroom dashi broth with tender vegetables. The dish combines the umami of mushrooms, the crunch of fresh vegetables, and the crispy texture of marinated tofu.
Ingredients
- •¼ cup reduced-sodium soy sauce
- •1 tablespoons light brown sugar
- •1 package firm tofu
- •3 whole scallions
- •12 whole shiitake mushrooms
- •2 pieces dried kombu
- •1 piece ginger
- •4 cloves garlic
- •2 tablespoons vegetable oil
- •to taste Kosher salt
- •4 whole baby bok choy
- •2 whole medium carrots
- •1 whole small radish
- •to taste toasted sesame oil
Cooking Instructions
- 1.
Stir 1/4 cup soy sauce and brown sugar in a medium bowl. Cut tofu into 1/2"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.
20 min
- 2.
Meanwhile, remove green tops from scallions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high. Reduce heat to low and cook 10 minutes. Remove from heat; discard kombu. Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.
30 min
- 3.
Heat vegetable oil in a large skillet, preferably nonstick, over medium-high. Cook tofu, working in batches if needed, until golden brown and crisp around edges, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
6 min
- 4.
While tofu is cooking, bring dashi to a boil. Add bok choy and carrots and cook until tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce; taste and season with more salt if needed.
3 min
- 5.
Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.
2 min
- 6.
Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.