Agedashi tofu

Agedashi tofu

By
From
The Margaret Fulton Cookbook
Serves
4 as a starter
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
600g silken firm tofu
cornflour, potato or rice flour, for dusting
oil, for frying
1 cup dashi broth, (instant can be used)
2 tablespoons light soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 spring onion, finely sliced
1 sheet nori, (dried seaweed)

Method

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