Agedashi tofu

Agedashi tofu

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
600g silken firm tofu
cornflour, for dusting
oil, for frying
1 sheet nori

Sauce

Quantity Ingredient
250ml dashi broth
2 tablespoons soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 spring onion, finely sliced

Method

  1. Drain and rinse the tofu in water. Place on a rack over a plate, cover with paper towels and place a small weight on the top. Allow to drain for about 30 minutes to remove excess liquid. Cut the tofu into 5 × 1.5 cm cubes.
  2. To make sauce, gently heat together dashi broth, soy sauce, mirin and sugar, and simmer for a few minutes. Add spring onion and set aside.
  3. Dust the cubes of tofu carefully with flour to coat evenly. In a wok or heavy frying pan, add enough oil to coat the tofu and heat until hot but not smoking. Add the tofu a few at a time and deep-fry, turning, until golden and crisp. Remove carefully with a slotted spoon and drain on crumpled paper towels.
  4. Arrange fried tofu on serving plates and pour a little dashi sauce over each. Alternatively, simply accompany the fried tofu with soy sauce for dipping. Serve immediately, garnished with nori cut into thin strips using scissors.
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