Agedashi tofu in broth

Agedashi tofu in broth

By
From
V is for Vegan
Serves
4

This is one of my favourite Japanese dishes: fried silken tofu in a delicate broth. The Japanese technique for cutting silken tofu is to put it in your hand and cut it directly on the palm.

Ingredients

Quantity Ingredient
400g silken tofu, drained
150g cornflour
1/2 teaspoon fine sea salt
1/2 teaspoon finely ground white pepper
oil, preferably groundnut, for deep-frying

For the tentsuyu sauce:

Quantity Ingredient
300ml Dashi
4 tablespoons soy sauce
3 tablespoons sake
2 tablespoons mirin
1 tablespoon sugar

To serve:

Quantity Ingredient
10 cm piece daikon radish, peeled and grated
thumb of ginger, peeled and grated
2 spring onions, green part only, thinly sliced

Method

  1. Cut the tofu into 5–6 cm cubes. Blot each piece with kitchen paper. Season the cornflour with the salt and pepper and toss the tofu cubes in it to coat. Set aside.
  2. Place all the ingredients for the tentsuyu sauce in a small saucepan and simmer over a low heat. Do not let it boil.
  3. Heat up the oil for deep-frying in a wok or a deep frying pan. The oil is ready when a cube of bread dropped in rises to the surface and turns golden after about 1 minute. Deep-fry the tofu squares for about 6 minutes until they turn pale golden or crispy. Remove with a slotted spatula and place on a plate lined with kitchen paper.
  4. To serve, place a few pieces of tofu in a small bowl and pour some tentsuyu sauce around the tofu. Top with the grated daikon, ginger and spring onions. Serve immediately.
Tags:
Vegan
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