Crispy Tofu in Shiitake Broth

Ingredients for Crispy Tofu in Shiitake Broth

• 60ml plus 2 tablespoons reduced-sodium soy sauce

• 1 colher de sopa de açúcar mascavo claro

• 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 dentes de alho

• 2 colheres de sopa de óleo vegetal

• Sal kosher

• 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)

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.

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