Today, I’d like to introduce Agedashi-tofu!
It is deep-fried tofu with a simple Dashi-based sauce.
Dashi is a Japanese soup stock made by dried bonito flakes or kelp.
You can enjoy them with grated daikon radish, grated ginger, bonito freaks and chopped onions 😋
-Ingredients (for 2 people)-
300 g of Tofu (silken tofu)
-for coating-
30 g of Potato starch
30 g of cake flour
-Dashi-based sauce-
300 mL of soup stock* (made by simmering dried bonito flakes or kelp)
2 tbsp soy sauce
2 tbsp sweet sake
Oil for deep fry
20 g of Grated daikon radish
Chopped onions
*Also you can use water and granulated broth instead of soup stock.
-Steps-
①Cut the tofu in half lengthwise, and then cut it into three equal pieces.
②Wrap in kitchen paper and microwave at 600W for 2 minutes. Then remove excess water.
③Mix potato starch and flour and dip the tofu in the mixture.
④Pour in the deep-frying oil to the pan and heat to 170°C. Deep-fry until the surface is crispy, then drain the oil.
⑤Put the soup stock, soy sauce and sweet sake in a pot over medium heat and bring to a boil, then turn off the heat.
⑥Place deep-fried tofu in a bowl and pour over 5, put daikon and sprinkle with small green onions!
Hope you enjoy the taste and crispy texture 😋💕
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