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!
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!
