Recipe agedashi tofu, fried tofu
The tofu used is silken tofu, you can easily find it in Asian grocery stores. You can keep it to make for example a miso soup.
Ingredients
- 250 g silky tofu
- Potato starch or corn flower Maïzena
- grated daikon optional
- Negi or spring onion or a green onion stalk
- katsuobushi "dried bonito"
- oil for frying
For the sauce:
- 200 ml dashi. Taking kombu dashi for vegetarians
- 40 ml mirin
- 25 ml shoyu soy sauce
Instructions
- Wrap your tofu in paper towels. Feel free to take several sheets. Place on top of a plate for 15 to 30 minutes.
- Meanwhile, chop your chives, grate your daikon and prepare the sauce.
- In a saucepan over low heat, combine the dashi, mirin and soy sauce. Cook for 10 minutes.
- Preheat your compound oil with 20% sesame oil on medium heat. Then cut your tofu into 4x4cm pieces. If you want to prepare them for an appetizer, I recommend that you also cut them widthwise so you can eat them in one bite.
- Roll the tofu in potato starch or cornstarch. Once the oil is hot, fry the tofu for 5 minutes on each side. You can turn them with long Japanese chopsticks. If you don't have one, I advise you to buy one because it's very practical. It avoids splashing and it's much more precise than a wooden spoon or kitchen tongs.
- Place your tofu on paper towels and prepare the dish. Place your tofu in a dish or bowl, then put some of the sauce prepared above and finally finish by sprinkling some spring onion, grated daikon and a big handful of katsuobushi.
- Enjoy immediately!