Agedashi Tofu
October 23, 2007 – 11:57 pm by wiffyThis is the second way I experimented with cooking Japanese tofu … and it isn’t too bad 
We didn’t have enough, hehe…
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.
I make my own dashi (see here & here) but if you don’t intend to do alot of Japanese cooking, you can get instant dashi mixes from supermarkets too.
Agedashi Tofu
Ingredients
(Serves 2)
Japanese tofu, 200g
Grated radish
Spring onions, chopped
Bonito Flakes
Cornflour
Vegetable oil
Sauce:
1/2 cup dashi soup stock (konbu dashi)
1/2 tbsp mirin
1/2 tbsp light soy sauce
Directions
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.
3 Responses to “Agedashi Tofu”
Arggh.. so hungry now. I love agedashi tofu! Esp, with lotsa bonito flakes. I like all your jap food. =D
By didally on Oct 24, 2007