Lightly battered fried tofu topped with roasted seaweed on a bed of light kombu (kelp) dashi broth. This agedashi tofu is a must try dish for all tofu lovers!
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This is one of my favorite tofu dish! The tofu is light and crispy from the outside and so soft and silky smooth inside. It is served piping hot in a small bowl with light ginger and slightly sweet kombu (kelp) dashi broth poured over it.
Kombu dashi (昆布だし 作り方) is a type of Japanese vegetarian stock made from dried kelp or seaweed. It is one of the easiest dashi (stock) to make, simply by soaking the kombu (kelp) for a few hours or boiling it. For this recipe, I used a dried kelp soup stock. Because it is a dry powder, I can store it in my pantry so it’s available whenever I need it. So convenient!
This simple yet elegant dish is so delicious and easy to make! Trust me, if you love tofu, you will love this! Try it today!
Enjoy!
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