Smoky Chilli agadashi tofu


For a milder broth, remove the seeds and membrane from the chillies, or use one chilli 🌶


2 fresh long red chillies

3 teaspoons black rice

3 cups (750ml) salt-reduced

Vegetable stock

1 cinnamon stick

2 star anise

1 ½ tablespoons tamari

1 strip orange rind

1 litre (4 cups) rice bran oil

2 x300g (9 ½ -ounce) blocks

Extra soft silken tofu

1 cup (180g) rice flour

1 green onion (scallions),

Sliced thinly

8 sprigs fresh coriander



1.Heat a flat grill plate for ( or barbecue plate) over medium high heat. Grill chillies for 3 ½ minutes on each side, covered with an upturned baking dish to keep the smoke in. Cool; slice thinly.

2.Meanwhile, Place rice on grill plate: cook, stirring, for 50 seconds or until rice is cracked, pound rice with a mortar and pestle until fine ( or process in a small food processor).

3.Place stock in a medium sauce pan, star with cinnamon, star anise, tamari and rind.

Bring to the boil over high heat; reduce heat to a simmer. Simmer, uncovered, for 5 minutes.

4.Heat oil in a deep medium frying pan over high heat until hot. Drain tofu; pat dry. Cut each block of tofu into six cubes. Toss tofu in flour; shake off excess flour. Season tofu. Use a slotted spoon to lower tofu into oil; fry tofu, in batches, for 1 minuets or until golden. Remove from pan with slotted spoon; drain on paper towel.

5.Divide broth among four bowls, place fried tofu in the centre carefully as it will be soft. Top with rice, chilli, green onion and coriander. Serve immediately.