Agedashi Tofu
The outside is lightly fried while the tofu inside melts in your mouth.
For the tofu:
- 1 pkg soft tofu (390-400 grams)
- 1 cup potato flour or cornstarch
- canola or vegetable oil, for frying
- 2 scallions, green part only, sliced, for garnish
- grated daikon radish, for garnish (optional)grated daikon radish, for garnish (optional)
For the broth:
- 2 tbsp Bluegrass Soy Sauce
- 2 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 cups dashi broth (or 2 cups hot water with 1 teaspoon *instant dashi powder)
Tofu Prep
Cut tofu into ten blocks of equal size.
Lay a sheet of paper towel on a sheet pan and arrange tofu blocks on top.
Cover with another sheet of paper towel and another sheet pan.
Place something heavy like a casserole pan or heavy skillet on top to weigh. Leave tofu to press for 20 minutes.
Broth:
In a small pot, combine all the ingredients for the broth.
Bring to a boil and stir.
Remove from heat and set aside with a lid to keep warm.
Tofu Frying:
In a small frying pan, add enough oil to come up to about ½ inch.
Heat over medium high heat until rippling (350 degrees).
Coat the pressed tofu in potato flour or cornstarch.
Fry the tofu blocks, about 2-3 minutes on each side, until lightly golden brown.
Remove from oil and drain on paper towel or a wire rack. Repeat with remaining tofu.
Presentation:
Arrange 3 cubes of fried tofu in a small bowl. Pour some hot broth into the bowl. Garnish with grated daikon and scallions and serve immediately.
* Instant dashi powder is called “Hon Dashi” and is easily found in Asian grocery stores where Japanese ingredients are sold.
Shopping List:
Serves about 4
1 package soft tofu (390-400 grams)
¼ cup potato flour or cornstarch
canola or vegetable oil, for frying
2 scallions, green part only, sliced, for garnish
grated daikon radish, for garnish (optional)
For the broth:
2 tablespoons Bluegrass Soy Sauce
2 tablespoons mirin
2 tablespoons sake or dry sherry
2 cups dashi broth (or 2 cups hot water with 1 teaspoon *instant dashi powder)
Method transcript:
- Cut tofu into ten blocks of equal size. Lay a sheet of paper towel on a sheet pan and arrange tofu blocks on top. Cover with another sheet of paper towel and another sheet pan. Place something heavy like a casserole pan or heavy skillet on top to weigh. Leave tofu to press for 20 minutes.
- In a small pot, combine all the ingredients for the broth. Bring to a boil and stir. Remove from heat and set aside with a lid to keep warm.
- In a small frying pan, add enough oil to come up to about ½ inch. Heat over medium high heat until rippling (350 degrees). Coat the pressed tofu in potato flour or cornstarch. Fry the tofu blocks, about 2-3 minutes on each side, until lightly golden brown. Remove from oil and drain on paper towel or a wire rack. Repeat with remaining tofu.
- Arrange 3 cubes of fried tofu in a small bowl. Pour some hot broth into the bowl. Garnish with grated daikon and scallions and serve immediately.
