Agedashi tofu is a traditional Japanese dish typically served with grated daikon or ginger, bonito flakes (katsuobushi) and a little spring onion. The crispy squares of tofu sit in a well-balanced dashi broth and require quick eating to ensure the delicate coating on the tofu doesn’t become soggy. Often made with a silken or slightly firm tofu, the inside of the crispy outer shell retains a soft, creamy texture, while offering up a surprisingly rich flavour.

Traditional recipes call for potato starch, which gives the tofu a golden and slightly gummy coating, but cornflour works equally well. If you’re vegetarian, substitute the dashi broth for a konbu variety, and for a more substantial dish, try adding mushrooms and bite-sized vegetables to the sauce.

Image via Lisa Feasts.