Agedashi Tofu
Serves 4
Ingredients
Method
400 g. Silken Tofu
60 g. Potato Starch
1 l. Vegetable Oil for Frying
480 ml. Dashi Broth
60 ml. Soy Sauce
30 ml. Mirin
4 Green Onions, Chopped
4 Radish, Grated
Cut the tofu into cubes and pat dry with paper towels.
Dredge the tofu in potato starch, shaking off any excess.
Heat the vegetable oil in a deep fryer or large saucepan to approximately 180°C.
Fry the tofu cubes until golden brown and crispy. Drain on paper towels.
In a saucepan, combine the dashi broth, soy sauce, and mirin and heat until warm.
To serve, place the tofu cubes in a bowl, pour the sauce over the tofu, and garnish with the green onions and grated radish.