Inspired by: Agedashi dōfu
- All year
Baked Agedashi-style Tofu in Ginger Broth
- Serves
- 4
- Portion
- ¼ block + broth
- Time
- 35 min
- Texture
- Soft inside, light coat
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, firm | firm, pressed, 8 cubes | 400 g | 2000 g | |
| Arrowroot / kudzu starch | 3 tbsp (or potato starch) | 25 g | 125 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Vegetable stock (no onion–garlic, home-made) | 1¼ cups kombu dashi | 300 ml | 1500 ml | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Brown-rice syrup / rice malt | 2 tsp | 10 g | 50 g | |
| Radish (mooli) | grated daikon | 60 g | 300 g | |
| Ginger, fresh | grated | 8 g | 40 g | |
| Nori / laver (dried) | shredded | 1 g | 5 g |
Method
How to cook it
Step 1: Coat tofu in starch; brush with oil; bake at 220 °C (425 °F) 20 minutes, turning once.
Step 2: Simmer dashi, soy and rice syrup.
Step 3: Place tofu in bowls; pour broth around; top with daikon, ginger and nori.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromDeep-frying→Tobaking
- FromBonito flakes→Tonori
Appears in
Related recipes & Indian cousins
Tofu, Tempeh & Legumes
Sesame Tofu (Goma-dōfu)
Inspired by Kōya-san temple goma-dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Adzuki & Kabocha Simmer (Itoko-ni)
Inspired by Itoko-ni (temple dish)
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)
Inspired by Tempe bacem / kecap
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)
Inspired by Sukju namul
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Tofu, Tempeh & Legumes
Tofu, Tempeh & Legumes
Sesame Tofu (Goma-dōfu)
Inspired by Kōya-san temple goma-dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Adzuki & Kabocha Simmer (Itoko-ni)
Inspired by Itoko-ni (temple dish)
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)
Inspired by Tempe bacem / kecap
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)
Inspired by Sukju namul
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Also good this season
Vol I · b1Foundation recipes
Home Ghee from Unsalted White Butter
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Vol I · b2Foundation recipes
Sattvic Garam Masala (No Onion–Garlic)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b3Foundation recipes
House Digestive Churna (Hingvashtak-inspired)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b4Foundation recipes
CCF Tea (Cumin–Coriander–Fennel)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha