Agedashi Tofu Recipe

INGREDIENTS:

• 1 block firm silken tofu
• Enough tapioca flour for dusting
• Enough oil for shallow-frying

Amber sauce:

• 1 1/4 cup of dashi broth
• 5 tbsps mirin
• 5 tbsps light soy sauce

• 2 tbsps corn starch/ corn flour dissolved in 3 tbsps water
• 1 tbsp fresh ginger juice (grate some ginger and squeeze to get juice)

Topping: (You can be creative here and modify or add your own toppings)

• 1 stalk green onion/ scallion, sliced
• Handful of toasted sesame seeds (optional)
• 1/2 tsp grated ginger

INSTRUCTIONS:

1. Drain the tofu of excess water by wrapping gently in a clean kitchen towel and set aside for about 1 1/2 hours.
2. Quarter the tofu. Heat enough oil to about 160 C (low deep-frying temperature), you can roughly gauge this. Dust the tofu quarters well with the tapioca flour.
3. Gently place the tofu quarters in the hot oil with your hands, obviously do not touch the oil with your hands but do not be too scared of the oil either.
4. With a metal spatula, gently turn the tofu over to get each side cooked to a light golden hue or alternatively deep-fry the tofu. Remove and drain on paper towels.
5. Now, prepare the sauce by mixing the ingredients above together. Pour mixture into a sauce pan and bring to a boil. Remove from heat and strain to clarify. Try not to skip this step as the sauce would look so much cleaner.
6. Put mixture back into your sauce pan. Bring to a boil. Add corn starch mixture into the sauce and bring to a boil. Add in ginger juice. Remove from heat.
7. Place tofu into serving dishes and spoon the sauce on top of the tofu quarters as desired. Add the toppings. Serve hot.

Source: Smokey Wok

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