Crispy Tofu In Shiitake Broth Recipes

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CRISPY TOFU IN SHIITAKE BROTH



Crispy Tofu in Shiitake Broth image

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Tofu     Mushroom     Soy Sauce     Ginger     Bok Choy     Carrot     Radish     Vegetarian     Vegan     Dinner

Yield 4 servings

Number Of Ingredients 14

1/4 cup plus 2 tablespoons reduced-sodium soy sauce
1 tablespoons light brown sugar
1 (12-ounce) package firm tofu, drained
3 scallions
12 shiitake mushrooms, rinsed, patted dry
2 (4x3-inch) pieces dried kombu
1 (3-inch) piece ginger, peeled, thinly sliced
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
4 baby bok choy (about 12 ounces total), halved lengthwise
2 medium carrots, peeled, thinly sliced into rounds
1 small radish, trimmed, thinly sliced into rounds
Toasted sesame oil (for serving)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.
  • Do Ahead
  • Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

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