My travel-inspired Japanese Fried Tofu with egg, spring onion and bonito flakes, is protein packed and full of umami Japanese flavours. Easy to make and a perfect light meal or starter. Gluten free; Dairy free.
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Japanese Fried Tofu – A recipe from my travels…
If you like to try something a little different, then you’ll love this Japanese Fried Tofu dish. It’s a bowl of protein-filled goodness, which is unique in its oriental simplicity. Although it’s a recipe that I first discovered many years ago on my travels, it has become infused into my home foodie repertoire, which is all the richer for its discovery.
Indeed… I was first introduced to Japanese Fried Tofu in my 20’s when I visited a friend who was living in Japan. One evening, we shared a meal cooked by Japanese friends, who offered this very dish, but made with a tofu block rather than cubes. I was instantly impressed… The tofu (which is coated in cornflour before being fried) is crisp and golden on the outside, with a soft, silky white interior. The combination of flavours and textures from the crispy tofu against egg, onion and a sprinkling of bonito flakes (all cut through with a light saltiness from soy sauce), was unforgettable.
I knew it was a recipe that I had to recreate… And when I returned home, I did just that.
The recipe shared here is as I remember… The only difference is that the tofu has been cubed, before being coated and fried… I figured that way, there would be more crispy magic.
What’s in this Japanese Fried Tofu recipe?
My Japanese Fried Tofu contains only 6 key ingredients and is very simple to make. Each of the ingredients in turn, is relatively ‘non-descript’ if taken alone. But when combined, they work in harmony together, each marrying with the next, despite the contrasts between them.
Ultimately, what you get is a sort of deconstructed Japanese omelette… Possibly not the best description, but if you make it, you’ll get what I mean.
To make Japanese Fried Tofu, you’ll need:
- A firm tofu block – cut into cubes
- Corn starch (UK corn flour) to coat the tofu
- Eggs – lightly beaten
- Spring onions – trimmed and chopped into 1 cm lengths
- Soy sauce – gluten free Tamari
- Bonito flakes – just a sprinkling (see below)
In addition, you’ll need a little sunflower or vegetable oil (to fry) and some black pepper to season.
What is Tofu?
Tofu (also known as bean curd), is made from soybeans that are processed to curdle, before being pressed into blocks. It’s a bit like making cheese, really.
Once pressed, tofu is an amazingly versatile, low-fat ingredient that is high in protein, calcium and iron. And that is completely plant-based and vegan. Although it doesn’t really have much of a flavour of its own, its structure means that it absorbs the flavours of the marinades, sauces and spices that are set to cook alongside it. And that, combined with its great nutrition, means it has become a lasting staple of Asian cuisine and a rising star for the plant-based revolution.
It is the central ingredient used in this Japanese Fried Tofu recipe.
What are Bonito Flakes (Katsuobushi)?
While you’ve probably heard of and used tofu before, you may be less familiar with Bonito Flakes… So, what are they?
Bonito flakes are also known as ‘katsuobushi’… And they are actually smoked, fermented, dried, paper-thin, shaved strips of tuna fish (tuna also being known as ‘bonito’). It’s a long and complicated process… But once complete, bonito flakes become a central ingredient in Japanese cuisine… packed with umami flavour and aroma. What they bring is a savoury, lightly fishy, smokiness, which is quite unique.
Honestly… If you love the flavour of smoky fish, I urge you to source some… They are utterly divine used to season soups, and sprinkled on anything from omelette and frittata, to pizza and peppers. And when sprinkled on moist, hot food, they are as mesmerising as they are delicious… Moving and bending with the heat, a little like those bright orange fortune fish that were found in Christmas Crackers when we were kids and that curled with the warmth of your hands.
Where can I find bonito flakes (katsuobushi) to make Japanese Fried Tofu?
Okay… You’re unlikely to find bonito flakes (katsuobushi) in the average supermarket… Or maybe you are! Ocado have them listed online, so maybe it’s worth asking.
Failing that, if you have an Asian supermarket or Japanese store within reasonable distance, that’s where you are likely to find them. Or you can get them online at Sous Chef, or at Amazon (although they seem to be slightly more expensive here).
I’m vegetarian, do I have to use bonito flakes in this recipe?
Although not essential, bonito flakes do bring a perfectly Japanese and very flavoursome umami element to the dish. However, if you are vegetarian, Japanese Fried Tofu will still be very tasty with them left out.
As an alternative, I would recommend adding a very light sprinkle of smoked salt or even a drop of smoked water (which I also love to use in Baba Ganoush)
Is this Japanese Fried Tofu gluten free and safe for Coeliacs?
Yes. Japanese Fried Tofu is made with gluten free ingredients and is safe for people with Coeliac Disease (Celiac). Just make sure that you use corn starch (UK: corn flour) to coat the tofu and check any labels to ensure ingredients are free from cross contamination and ‘may contain warnings’.
Is Japanese Fried Tofu also dairy free?
Yes. There are no dairy ingredients in Japanese Fried Tofu, so it is safe for anyone avoiding dairy too.
Have you made Japanese Fried Tofu?
Thank you for reading and for visiting Gluten Free Alchemist. I really hope you try (and love) this travel-inspired Japanese Fried Tofu.
If you make it, do let me know what you think. You can leave a comment at the bottom of the post, rate the recipe or tag me on social media. Find me on Facebook, Instagram, Twitter and Pinterest – #glutenfreealchemist.
For everything else, head over to our Gluten Free Recipe Index… And be inspired.
With my love
More travel-inspired recipes at Gluten Free Alchemist…
Japanese Fried Tofu (with Egg, Spring Onion & Bonito Flakes)
Key equipment
- chopping board
- sharp knife
- small bowl
- wok or frying pan
- hob
- silicone/wooden spoon or spatula
Ingredients
- 200 g firm tofu cut into cubes (approx weight)
- 3 to 4 tbsp corn starch UK: corn flour
- 2 tbsp sunflower or vegetable oil for frying (approx)
- black pepper to season
- 2 large eggs lightly beaten
- 3 spring onions – including green part trimmed and chopped into 1cm lengths
- Tamari soy sauce gluten free – drizzle to taste
- 2 tbsp Bonito flakes dried shaved tuna – optional
Instructions
- Drain the tofu and gently press out any excess water, before cutting into cubes.
- Coat the tofu cubes in corn starch, making sure they are well-covered. Set aside, separated from each other.
- Heat about 2 tablespoons oil in a wok or frying pan until very hot and then add the coated tofu to the pan, frying and turning until the coating is crisp and golden on all sides.
- Add a good grind of black pepper.
- Turn the heat down a little and add the beaten egg to the pan and allow to cook and firm up, without stirring.
- As the egg solidifies, break it up a little with a spoon or spatula to give definable pieces of egg and tofu.
- Add half the cut spring onions and a good splash of gluten free soy sauce. Mix through, allowing the onions to soften slightly as they mix with the egg and tofu and the flavours mingle.
- Turn off the heat and transfer to a serving bowl. Sprinkle with a good handful of Bonito flakes (if using) and the rest of the spring onions and serve.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Despite being a fully committed carnivore, I actually love tofu. I haven’t tried it quite like this but it’s going on the too try list, I’ve put bonito on the shopping list!
Oh you must try it Chloe… I was smitten with it when I had it in Japan. Most unexpected deliciousness. Even for a carnivore x
Thanks so much for sharing at the What’s for Dinner party!! I love finding new ways to use tofu!! This recipe is featured at this weeks party!! Have a fabulous week!
Thanks Helen. It’s a great recipe. I’m always amazed at what I find when travelling x
I didn’t read about the sad news about your brother. But I am so sorry. Brothers can be very special. I hope time has helped you process his passing and your memories be a comfort to you. I found this recipe on one of the sharing blogs. It was absolutely delicious! I adore tofu. My husband was out, so I made it all for myself. And I ate every drop. Easy too. Thank you for a delicious meal. I often find wonderful recipes on your site; it’s one of my favorites. Thank you.
Thank you Alene. Time does heal for sure, but the memories of good times remain intact. It was back in 2016 so seems a long time ago. It was a difficult time… He lived out in the States and was on a cliff edge that literally crumbled under his feet. Tragic.
So glad you loved the recipe. It is so easy and I think, a great way to enjoy tofu.
Thank you for using the site too. So glad that you have found a few recipes to inspire. Just shout if you need anything xx
I am so sorry to hear of your loss Kate, it is a cliche but time is a healer and you will be able to look back and enjoy memories without the over riding grief.
Lovely dish here for Credit Crunch Munch – I love bonito flakes and the way they gently dance.
Thanks Helen for your kind words and thoughts. Bonito flakes are pretty unusual but very yummy! x
Kate, so sorry to hear about your sudden loss. It must be such a shock. I had a similar bereavement of a friend not a relative who also died very suddenly and unexpectedly a few weeks ago. I know what you mean about not being in the blogging groove. I'm pleased that you are eating well in this difficult time. I've just come back from Japan and this dish reminds me of Japan! The food there is incredible and I am bookmarking this to try for myself at home as I love Japanese tofu. Thanks for your continued support to AlphaBakes and for this fantastic final entry xxx
Thanks Ros. It has been a tough few weeks.
The food in Japan is so different from anywhere else and always seems much 'fresher' in flavours. If you do try this dish, let me know how you find it.
Sad to see AlphaBakes going, but I guess after twice round the alphabet, it's time for a break! x
Dear Kate I so much feel for you. I am really really sorry you have lost your brother in such a tragic way. Life can take us by surprise and we have to find a way to cope. You are right at taking time off to heal and in order to be able to come to terms with what happened.
Sending you all my love and thoughts. xxx
(and lovely recipe by the way!)
Thank you for you kind words Alida. Life presents challenges when we least expect them sometimes. But it is amazing how the body responds and resilience is a powerful tool in our armour. x
Oh Kate, I am so sorry for your loss. Words cannot express how sorry I am, it must have been such an awful shock for you all. You and your family will be in my thoughts and prayers. This recipe looks and sounds delicious. It is only natural for your heart and mind to be elsewhere at the moment. You need time for you and time to heal. Sending lots of hugs and love xx
Thank you Kirsty for your kind thoughts and prayers. It's good to know that the blogging world is so supportive and I am touched by how amazing everyone is out there! x
Oh my goodness, Kate. I am so sorry – what a terrible thing to happen! And what a shock for you all. No wonder your heart is not currently in the blogging groove… Absolutely love this recipe, though, and such beautiful photographs. Totally understandable that you won't be blogging much for a while – but we will miss you! Sending BIG HUGS Eb x
Thanks Eb. It is really difficult to make sense of it right now. Finding I am dipping in and out of the blog as and when I want a distraction, but it is very random! x
We don't often get Japanese recipes in the #inheritancerecipes challenge, yours make an interesting change. thank you so much for following us
Thanks Solange. Sometimes a recipe just stays with you and you want to pass it on!
Oh, that sounds amazing… and so exotic. Thank you for sharing with Inheritance Reciepes link-up 🙂
Thanks Margot x
So sorry to hear of the sudden death of your brother. I am pleased to hear you are able to travel to the US to where he lived as from our recent experience of traveling to Scotland after the death of my father in law, it really helps to go there when someone dies far from us as it is so easy to feel they are still there. I hope your travels bring you some comfort and closure. And I will look forward to when you post but I can understand it is not your priority right now. Take care and warm wishes to you and your family.
Thank you Johanna. It is a very disconnected experience right now, for sure. I think visiting his home and world will make a huge difference and will enable a better opportunity to understand what happened and to say goodbye. x
Kate, speaking from personal experience with a very close shave with our son, we were told to eat highly flavoured savoury dishes, spiced if possible as such losses/close shaves really affect the taste buds. Thinking of you and yours at such a horrible thing to happen. Please take care and time and do your own thing. See you if and when. Xx
Thank you DC for your kind words and thoughts. It's amazing how many ways shock and grief can affect the body. I would never have thought that the taste buds would be in the list! But it makes sense with the overall experience of desensitisation!
I have good and bad days at the moment and can flip from feeling positive to distressed in a matter of moments. I am trying to focus on good nutrition and plenty of rest alongside a healthy dose of distraction in amongst the tears!
So sorry to hear about the loss of your brother Kate, sending love xx
Thanks Vicki x
So so sorry to hear about your brother. I really feel for you and quite understand how it's difficult to focus on blogging right now x
Thank you Corina x
I'm so very sorry to hear about the loss of your brother Kate, how very horrible for you and the rest of the family. I can quite see why the blog may not be at the top of the list of your priorities right now, but I'm glad to see you are eating good nutritious food. Take care and hope to hear from you anon.
Thank you Choclette. Some days I feel like writing a few words and other days, I just can't be bothered to even turn on the computer. But I am certainly trying to eat sensibly….. I even bought a Nutribullet!
Kate- I am so very sorry to hear about your brother. I am really at a loss for words after reading about the tragedy. I am extending heartfelt condolences to you & your family. My thoughts are with you at this time.
Thank you for taking the time to share your story & recipe as well… xo
Thank you Angela for your kind words. In a strange way, writing it down makes it feel more real in a very surreal situation x