JapaneseMedium · Hot
Crispy Fried Tofu in Ginger Broth
Tofu fried until the exterior is firm and golden, then lowered into a clear soy-seasoned broth infused with ginger and mushroom. Chives scatter over the top, their green sharpness settling into the steam. The crust softens just enough at the edges; the center stays cool and clean.
Prep
20 min
Cook
25 min
Total
45 min
Method
Prepare the tofu
1
Cut pressed tofu into 3cm cubes. Pat dry with clean kitchen towels — moisture is the enemy of crispness.
2
Place flour in a shallow bowl. Gently roll each tofu cube in flour, coating all sides. Set aside on a plate.
Build the ginger broth
3
In a medium saucepan, combine water and ginger slices. Bring to a gentle boil over medium heat.
Fry the tofu
6
Heat sunflower oil in a wide skillet over medium-high heat until a drop of water sizzles immediately on contact.
7
Carefully add floured tofu cubes in a single layer. Fry 3–4 minutes per side until golden and crisp on all sides.
8
Transfer fried tofu to a paper-lined plate to drain excess oil.
Finish and serve
9
Ladle hot ginger broth with vegetables into deep bowls.
10
Float 3–4 crispy tofu cubes in each bowl.
11
Sprinkle with sesame seeds. Serve immediately alongside steamed white rice.
Chef Yuki's note
12
Press tofu for at least 15 minutes before cooking. The drier the tofu, the better it fries. Use residual heat to finish vegetables in the broth — they should retain their color and slight bite.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
468
per serving
Low saturated fat · 3g
Protein
9g
Carbs
57g
Fat
23g
Sat. fat
3g
Fiber
3g
Sodium
560mg
Dairy FreeEgg FreeHeart HealthyHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Runoff
0.07g P
Tofu drives 46% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
1
Sour
2
Bitter
2
Spicy
Textures
CrispyTenderSilky
Aromas
HerbalSavoryNutty
Safety & Storage
Cooking Temperature
Heat frying oil to 350-375°F (175-190°C). Test by dropping a small piece of tofu—if it sizzles and floats immediately without excessive bubbling, the temperature is correct. Too cool = soggy absorbent tofu; too hot = burned exterior and undercooked center.
High Risk Population
Fried tofu in broth is not recommended for young children or elderly individuals with swallowing difficulties—the soft interior can be a choking hazard when the crispy coating becomes slick in hot broth.
Handling
Press tofu for minimum 15 minutes before frying. Excess moisture causes violent oil splattering and prevents browning. Use clean kitchen towels and apply gentle even pressure.
Cross Contamination
Keep fried tofu separate from raw tofu during prep. Use dedicated plates and utensils for raw ingredients versus cooked items. Flour coating station should be sanitized between uses.
Sesame seeds used as garnish can contaminate serving bowls if scattered carelessly. Apply sesame seeds directly to individual servings to prevent allergen spread.
Equipment Safety
Use a wide heavy-bottomed skillet for frying to prevent oil overflow. Never leave hot oil unattended. Have a tight-fitting lid nearby to smother flames if grease fire occurs—never use water.
Storage
Crispy fried tofu loses texture rapidly after cooking. Serve immediately. If storing leftovers, refrigerate broth and tofu separately in airtight containers; consume within 2 days. Reheat tofu in oven or air fryer to restore some crispness.
Allergen Warning
Soy sauce contains wheat and soy—verify no cross-contact with wheat-free soy alternatives if cooking for wheat-allergic guests. Sesame seeds are a top allergen and even small traces can cause reactions.
Pro Tips
Technique
Press tofu for at least 15 minutes before coating it in flour. Moisture is the enemy of crispness — the drier the tofu, the better it fries and the more satisfying the golden crust becomes.
Substitution
Swap soy sauce for white miso dissolved in the broth for a deeper, fermented umami. Or add a splash of mirin alongside the soy sauce for a touch of gentle sweetness that rounds out the ginger.
From the chef
This dish speaks to the heart of washoku: the beauty of contrast. Golden-fried tofu keeps its whisper of crispness against a warm, gently simmered ginger broth — a quiet harmony of textures and temperatures that shifts with the seasons. I think of it as a bowl that comforts without weighing you down, perfect for the quiet moments when you need something honest on the table.
TagsTofuComfort FoodCrispyGingerWeeknight DinnerWeeknight DinnerVegetarianDairy Free
AllergensSoyWheatSesameGluten
Source: generated · May 30, 2026