Agedashi tofu

Agedashi tofu

Tofu in dashi

By
From
The Complete Asian Cookbook
Serves
3
Photographer
Alan Benson

Dusting the tofu in potato starch gives it the characteristic golden, slightly gummy coating.

Ingredients

Quantity Ingredient
300g silken tofu
375ml Dashi
80ml light soy sauce
60ml mirin
3 tablespoons potato starch
oil, for deep-frying
3 spring onions, very thinly sliced
2 teaspoons bonito flakes
625ml vegetable oil, for frying
1 teaspoon ginger, finely grated, (optional)
daikon, finely grated, (optional)

Method

  1. Drain the tofu on a few layers of paper towel. Place more layers on top, then place a flat tray on top to help soak up and press out any excess moisture.
  2. Put the dashi into a saucepan with the soy sauce and mirin and bring to the boil. Remove from the heat and set aside.
  3. Cut the tofu in half lengthways, then into thirds to make six even-sized squares of tofu. Sift the potato starch onto a plate. Gently turn the tofu in the starch so that there is a light dusting of starch on all sides.
  4. Heat the oil in a frying pan — it should be half the depth of the tofu squares. Place the tofu into the hot oil, turning gently until golden on all sides.
  5. To serve, place 125 ml of the dashi broth in each bowl and then add two cubes of the tofu straight from the frying pan. Sprinkle with the spring onion and bonito flakes and serve immediately. A little grated ginger and daikon may be added to each serve if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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