purpleyoan

Lightly fried tofu with an airy crunch with a flavorful umami sauce. Agedashi Tofu is a Japanese meal of crisp deep-fried tofu served in a dashi sauce with green onions and grated radish and ginger. Served piping hot, agedashi tofu is arguably one of the most amazing tofu dishes one can ever have! This recipe serves 4 people. Eliminate bonito flakes in the dashi to make for a vegan friendly dish.

Ingredients

• 454g Medium firm tofu
• 3 tbsp Cornstarch
• 2 tbsp All purpose flour
• 400 ml Dashi stock
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 50 g Daikon radish, grated, squeeze water out
• 20 g Ginger, grated
• 2 Scallions, thinly sliced
• 1 Nori seaweed
• Oil

Method

1. Drain tofu for about 30 minutes.

2. Add mirin in a small pot to a boil, then add dashi and soy sauce. Turn heat low and let it simmer for 2-3 minutes.

3. Heat oil in a deep pot or pan to 340F (170C).

4. Cut tofu into squares of about 16 pieces.

5. Coat tofu with cornstarch and flour mixture, dust off excess flour

6. Deep fry tofu until they are lightly brown and crispy on the outside.

8. Arrange deep fried tofu is a bowl, gently pour dash sauce and garnish with daikon, ginger, scallions and nori.

How to make Dashi ( Kombu kelp and bonito stock)

Ingredients

• 1 liter Water
• 20g Dried kombu kelp
• 30g Katsuo bushi, dried bonito flakes

Method

1. Bring water to a boil, put kombu kelp in water and let it simmer for 10 minutes.

2. When kombu is soft, add bonito flakes in the same pot and let it simmer in hot kombu water for 5 minutes.

3. Do not boil the stock with bonito in it.

4. Wait till bonito sinks to the bottom of the pot. Strain the stock gently. Do not squeeze bonito when straining in order to ensure a clear stock.

5. Eliminate bonito flakes in the dashi to make for a vegan friendly dish.