Name: Crispy Tofu in Shiitake Broth
Yield: 4 servings
Ingredients: ¼ cup plus 2 tablespoons reduced-sodium soy sauce; 1 tablespoon light brown sugar; 1 12-ounce package firm tofu, drained; 3 scallions; 12 shiitake mushrooms, rinsed, patted dry; 2 4x3-inch pieces dried kombu; 1 3-inch piece ginger, peeled, thinly sliced; 4 garlic cloves; 2 tablespoons vegetable oil; Kosher salt; 4 baby bok choy (about 12 ounces total), halved lengthwise; 2 medium carrots, peeled, thinly sliced into rounds; 1 small radish, trimmed, thinly sliced into rounds; Toasted sesame oil (for serving)

A brothy tofu recipe with shaved radishes carrots and greens in a bowl with slabs of seared tofu.

Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Recipe notes