INGREDIENTS

• 2 (14 ounces) blocks soft tofu, drained
• 2 green onions
• 1 cup dashi stock (see recipe here)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon mirin
• 1 tablespoon fresh grated ginger
• 5 tablespoons potato starch, divided
• 1 tablespoon water
• 2-3 tablespoons avocado oil
• ¼ cup bonito flakes
• Togarashi chili powder or red pepper flakes, optional
• Black sesame seeds, optional

INSTRUCTIONS

1. Wrap tofu blocks in clean kitchen towels and place a cutting board on top and weigh with a heavy item such as a frying pan and let sit for 15-30 minutes.
2. Cut green onions into thirds and then cut into very thin strips. Place in an ice bath for 5-10 minutes or until they have curled. Drain on a clean kitchen towel.
3. Heat stock, tamari, mirin, and ginger in a small pot and bring to a boil.
4. Mix 1 tablespoon starch with 1 tablespoon water in a small bowl.
5. Add starch mixture to the stock and whisk immediately and remove from heat.
6. Pat tofu blocks dry and cut each one into four pieces.
7. Dust each piece with potato starch on all sides.
8. Heat enough oil to cover a heavy pot about ¼” deep over medium-high heat.
9. Cook until golden browned on each side and set aside on paper towels to drain.
10. Divide the broth between four bowls and add two pieces of crispy tofu to the broth.
11. Garnish curly green onions, bonito flakes, chili powder, and sesame seeds.

SERVES: 4