Baked agedashi tofu with daikon and mirin broth

Ingredients

For 1 serving

• Tofu180 g
• Cornstarch1 tablespoon
• Vegetable broth200 ml
• Mirin1 tablespoon
• Soy sauce1 tablespoon
• Daikon radish80 g
• Ginger5 g
• White rice60 g
• Peanut oil2 teaspoons
• Spring onions1

Contains: gluten, nuts, soy, celery,

Method

1. Heat the oven to 220 °C (fan). Rinse the rice, put it in a small pan with 1.5 times its volume of water, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes, until the water is absorbed.
2. Meanwhile dry the tofu well by pressing it between sheets of kitchen paper and cut it into cubes of about 3 cm.
3. Toss the cubes in the cornflour, shaking off the excess, lay them on a lined baking tray and drizzle with the groundnut oil.
4. Bake at 220 °C for 20 minutes, turning halfway, until golden and crisp outside.
5. Meanwhile peel and grate the daikon and ginger, squeezing the daikon lightly; trim and thinly slice the spring onion. Heat the vegetable stock, mirin and soy sauce in a small pan until just simmering.
6. Put the tofu in a bowl, pour the broth around the edges so the crust stays crisp and top with the daikon, ginger and spring onion; serve with the rice.