Agedashi Tofu
From wiffy 16 years ago
- 10 minutes to make
- Serves 2
A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce.
Ingredients
- Japanese tofu, 200g shopping list
- Grated white radish (daikon) shopping list
- spring onions, chopped shopping list
- Bonito Flakes shopping list
- cornflour shopping list
- vegetable oil shopping list
- Sauce: shopping list
- 1/2 cup dashi soup stock (konbu dashi) shopping list
- 1/2 tbsp mirin shopping list
- 1/2 tbsp light soy sauce shopping list
How to make it
- Wrap tofu in paper towels and squeeze out excess water.
- Cut the tofu to small squares (I cut a 200g block to 4 squares).
- Coat the tofu cubes with cornflour evenly.
- Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
- Drain the deep fried tofu on tempura papers and then place them on serving plates.
- In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
- Top each tofu with grated radish, bonito flakes and spring onions.
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