Tofu Firm tofu All-purpose flour Flavorless Oil Ginger Scallions Seaweed Dashi Water Seaweed Bonito flakes Sauce Dashi (as above) Mirin Soy sauce Arrowroot powder Water
the kombu seaweed in water
in the bonito flakes
ADD
Dashi liquid with mirin and soy sauce in saucepan. Heat over medium heat until it comes to boil. Then reduce to low
MIX
Arrowroot powder with the water in small bowl until dissolved and stir into sauce until thickened. Turn off the sauce heat
ADD
your tofu after rolling in flour
FRY
excess oil with a paper towel
tofu in the dashi broth and serve
full recipe linked below