Crispy Tofu in Shiitake Broth

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This crispy tofu in shiitake broth is a wonderful example of balanced nutrition, offering a clean yet deeply savoury flavour profile. The dish centres around a homemade dashi made from dried kombu and earthy shiitake mushrooms, which provides a mineral-rich base for the tender bok choy and sweet carrots. By marinating the tofu in soy and sugar before frying, you achieve a beautiful caramelised exterior that contrasts perfectly with the delicate, aromatic broth.

Ideal for a light midweek supper or a restorative weekend lunch, this recipe is naturally low in saturated fat while remaining incredibly satisfying. The addition of fresh radish and ginger adds a bright, peppery lift to the soup, making it a warming choice for any season. You can easily prepare the broth in advance, making this an excellent option for those seeking a nutritious, shop-bought alternative that doesn't compromise on taste.

Ingredients for Crispy Tofu in Shiitake Broth

60ml plus 2 tablespoons reduced-sodium soy sauce
1 बड़ा चम्मच हल्की ब्राउन शुगर
1 (350g) package firm tofu, drained
3 spring onions
12 shiitake mushrooms, rinsed, patted dry
2 (4x3-inch) pieces dried kombu
1 (3-inch) piece ginger, peeled, thinly sliced
4 लहसुन की कलियाँ
2 बड़े चम्मच वनस्पति तेल
कोशेर नमक
4 baby bok choy (about 350g total), halved lengthwise
2 medium carrots, peeled, thinly sliced into rounds
1 small radish, trimmed, thinly sliced into rounds
Toasted sesame oil (for serving)

How to make Crispy Tofu in Shiitake Broth

Stir 60ml 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 spring onions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 1925ml 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 flavour from aromatics), then fish out and discard spring onions, 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 tablespoons soy sauce; taste and season with more salt if needed.

Ladle soup into bowls and add tofu, radishes, and reserved spring onion tops; drizzle with sesame oil.

Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.