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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce. Ingredients:
japanese tofu, 200g |
grated white radish (daikon) |
spring onions, chopped |
bonito flakes |
cornflour |
vegetable oil |
sauce |
1/2 cup dashi soup stock (konbu dashi) |
1/2 tbsp mirin |
1/2 tbsp light soy sauce |
Directions:
1. Wrap tofu in paper towels and squeeze out excess water.
2. Cut the tofu to small squares (I cut a 200g block to 4 squares).
3. Coat the tofu cubes with cornflour evenly.
4. Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
5. Drain the deep fried tofu on tempura papers and then place them on serving plates.
6. In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
7. Top each tofu with grated radish, bonito flakes and spring onions.
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