Yield: 24 portions
Kombu Dashi Broth
Ingredients:
• 125 g dried kombu
• 1 Onion, roughly chopped
• 1 bay leaf
• 50g Nutritional Yeast
• 750 ml water
• 37.5 ml tamari
Method:
1. Place all ingredients into a stockpot except the tamari.
2. Bring to a gentle simmer and cook for at least 1.5 hours.
3. Remove from heat and strain through a muslin cloth.
4. Stir in tamari and adjust seasoning if necessary.
Deep-Fried Ginger
Ingredients:
• 100 g fresh ginger
• 1 L vegetable oil
Method:
5. Julienne the ginger finely.
6. Heat oil to 100°C.
7. Deep-fry ginger until golden brown and crisp.
8. Remove and drain on paper towel. Set aside.
Silken Tofu
Ingredients:
• 2 blocks silken tofu
• Cornflour (for dusting)
• Salt, to taste
Method:
9. Cut each block of tofu into 12 even pieces.
10. Lightly season cornflour with salt.
11. Gently dust tofu pieces in the seasoned cornflour.
12. Deep-fry until lightly golden and crisp on the outside.
13. Drain briefly before serving.
Garnish
• Finely sliced spring onion
• Deep-fried flat-leaf parsley (1 leaf per portion)
• Toasted sesame seeds
To Serve
Place crispy tofu in a bowl, pour over hot kombu dashi broth, and finish with deep-fried ginger and garnishes. Serve immediately.