Agedashi Tofu

Agedashi tofu

Serves 2

Ingredients

• Japanese silken tofu - press out excess water using kitchen towel
• Potato starch/flour 
• Oil for frying

For the sauce

• Dashi, 150ml
• 1 tbsp mirin
• 1 tbsp soy sauce

directions

1. press out excess water using kitchen towel

2. Mix together the sauce ingredients, and set aside.

3. Pour a layer oil (say 0.5cm) into a pan. Heat to medium/high temperature.

4.Cut the tofu into cubes (say 4cm each side). Pour a palm-sized amount of potato starch/flour onto a plate. Lightly drag each tofu cube through the flour, repeating for each side of the cube. The coating should be thin and even.

5.Place the flour-coated tofu cubes into the oil (using your fingers or chopsticks). Making sure they do not touch, else they'll stick together -- you may have to do 2-3 batches.

6. Fry the tofu cubes for 3-4 minutes (or until the base is a light golden colour), then gently flip the cubes over and cook for the same length of time.

7. Move the tofu cubes onto a piece of kitchen towel, to soak up the excess oil.

8. Place the finished tofu cubes into a bowl, and pour the sauce around the tofu. Garnish (optional) with the spring onion and grated daikon.

Serve hot.