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May 11, 2015

Agedashi Tofu Recipe

By Stuart Turner

Tofu is quite an essential part of Japanese cuisine. It's used in a huge variety of dishes, and unlike the British, the Japanese still enjoy tofu dishes if they are meat eaters - it's generally just seen as an alternative source of protein which can create dishes with their own unique flavours and textures.

It can be difficult to get vegetarian tofu in Japan, as much of it is made with gelatine as a setting agent, however, you will find excellent vegetarian food in Buddhist temples, where you will be served up a fest in exchange for a donation to the temple. 

Perhaps you might even find a dish like this delicious Agedashi Tofu!

It is a simple deep fried tofu dish served with a sharp and savory sauce.

You Will Need

  • 350g Silken Tofu
  • 1 Tbsp Grated Daikon Radish
  • 1 Tsp Finely Grated Red Chilli
  • 2-3 Tbsp Corn Flour
  • Vegetable Oil for Deep Frying
  • 1/4 Cup Dashi Stock (Use Kombu Stock to Keep this Dish Veggie.)
  • 2 Tsp Shoyu
  • 1 Tsp Mirin

Method

  • Begin by pressing the tofu to drain out excess liquid. Place the tofu between two paper towels and weigh it down on top with books or canned food. After 30 mins, it should be drained.
  • The topping for this dish is a mixture of the finely chopped chilli and the daikon radish, so adjust accordingly to your heat preferences.
  • Heat a wok half filled with oil.
  • Cut the tofu into bite-sized pieces and coat in the corn starch. Season with salt and pepper.
  • Deep fry the tofu until golden brown.
  • In a saucepan, heat up a mixture of the dashi, shoyu and mirin. Bring to the boil and mix.
  • Pour the sauce over the fried tofu to serve, and top with the chilli daikon mixture.

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