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Silken Tofu Tempura with Aged Dashi Broth inspired by O Ya
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Inspired by O Ya
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Silken Tofu Tempura with Aged Dashi Broth

Main Course Dairy-Free
This dish features silken tofu with a crisp tempura coating, served in a dashi broth. The preparation balances the delicate texture of silken tofu with a light, crispy exterior. This Japanese-inspired dish offers an interesting contrast of temperatures and textures in a vegetarian-adaptable format.
Prep Time 30 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 75 mins
Servings 4

Ingredients

  • 14 oz Silken tofu (Extra firm silken, carefully drained)
  • 1 cup Rice flour (Japanese super-fine rice flour preferred)
  • 1/4 cup Cornstarch
  • 1 cup Club soda (Very cold)
  • 2 cups Dashi stock (Use kombu dashi for vegetarian version)
  • 3 tbsp Light soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Fresh ginger (Finely julienned)
  • 4 cups Neutral oil for frying (Rice bran or grapeseed oil)

Tools You'll Need

  • Deep pot for frying or deep fryer
  • Kitchen thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Mixing bowls
  • Small saucepan for broth

Chef's Tip

The brief freezing step for the tofu helps firm the exterior just enough for coating and frying. Keeping the club soda very cold when making the batter helps achieve a lighter, crispier coating on the delicate tofu.

Instructions

  1. Prepare tofu: Cut into 1-inch cubes. Freeze for 15 minutes to firm surface.
  2. Make batter: Whisk rice flour and cornstarch. Add club soda gradually until just combined.
  3. Heat oil: Bring to 375°F in heavy pot. Set up cooling rack with paper towels.
  4. Make broth: Warm dashi with soy sauce and mirin. Keep hot.
  5. Coat tofu: Dust cubes in dry flour mixture, then dip in batter.
  6. Fry tofu: Cook in small batches until golden, about 2-3 minutes.
  7. Serve immediately: Place in warm broth, top with ginger.

Plating

Arrange tempura tofu in deep bowls. Pour hot dashi broth around. Garnish with ginger threads and optional micro herbs.

Storage & Reheating

This dish is best consumed immediately after preparation. The tempura coating will become soggy when stored. The dashi broth can be prepared in advance and refrigerated for up to 3 days.

About This Recipe

A Japanese vegetarian dish featuring ultra-soft silken tofu with crispy tempura coating, inspired by O Ya. Special freezing technique allows delicate tofu to withstand frying while maintaining its custardy interior. The light dashi broth provides savory depth to this study in contrasting textures.

How did it turn out?

We'd love to hear about your experience making this recipe!