Agedashi Tofu Recipe

Agedashi Tofu Recipe

600 g (1 lb 5 oz) block silken firm tofu

vegetable oil, for deep-frying

60 ml (¼ cup) sesame oil, optional

katakuriko or potato starch, for coating

70 g (2½ oz) daikon, peeled, finely grated, then squeezed to remove excess liquid

2 teaspoons finely grated fresh ginger

Sauce:

170 ml (2/3 cup) dashi two stock

2 tablespoons Japanese soy sauce

1 tablespoon sake

1 tablespoon mirin

Garnishing:

fine katsuobushi (bonito flakes)

nori flakes or strips

thinly sliced scallions

Method:

Be very careful when working with tofu.  It is very soft and breaks easily.  To weight the tofu, wrap it in a clean tea towel.  Put two plates on top of the tofu and leave for about 30 minutes to extract any excess moisture.  Remove from the tea towel, cut into eight pieces, then pat dry with paper towels.  To make the sauce, combine all the ingredients in a small saucepan and bring to the boil over high heat, then reduce the heat to very low to keep the sauce warm until ready to use.  Fill a deep-fat fryer or large saucepan one-third full of vegetable oil, then add the sesame oil, if using.  Heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.  Lightly coat the tofu with the katakuriko and deep-fry in batches for about 3 minutes, or until it just starts to become a pale golden color around the edges.  Drain well on paper towels, then divide among four individual (or one large, wide) bowls and carefully pour the sauce into the base.  Top the tofu with a little daikon and ginger.  Garnish with the katsuobushi, nori or scallions as desired.  Eat with chopsticks and, if you need one, a spoon.