Deep-Fried Puffy Tofu Recipe

Deep-Fried Puffy Tofu Recipe

1 block kinugoshi-dofu (silken tofu)

Cornstarch

3 stalks scallions, cut into thin round slices

Bonito flakes

Grated daikon radish, remove excess water

Chili peppers (momiji-oroshi) (store-bought)

White sesame seeds, toast seeds with care not to burn

Sauce:

½ cup dashi stock

1 tablespoon sake

1 tablespoon light soy sauce

1 teaspoon mirin

Method:

Wrap the tofu in a thick kitchen cloth and place in a flat container.  Refrigerate for about 20 minutes and drain lightly.  Cut into 8 portions and leave aside.  Bring the dashi stock to a boil in a small pan and add other sauce ingredients one by one.  Set aside.  Meantime, preheat the oil to 360°F (180°C).  Dust the tofu lightly with cornstarch.  Gently slide into the oil and deep-fry until the tofu starts to change color and become crisp.  When it comes to the surface, it is done.  Remove and drain on a wire rack.  To serve, arrange the piping hot tofu in dishes and top with the condiments.  Pour the sauce around the sides and serve immediately.