This 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.
Japanese tofu, 200g
Spring onions, chopped
1/2 cup dashi soup stock (konbu dashi)
1/2 tbsp mirin
1/2 tbsp light soy sauce
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.