Agedashi Tofu 揚げ出し豆腐

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Wrap the tofu in 2-3 layers of paper towel, set it on a tray, put another tray on top with a heavy weight, and press for 15 minutes.
2. Slice the green onions thinly and set aside.
3. Grate the daikon and gently squeeze out most of the water, keeping some moisture. Set aside.
4. Grate the ginger, keeping its juice. You should have about 1 teaspoon. Set aside.
5. In a small saucepan, combine 1 cup dashi, 2 tablespoons soy sauce and 2 tablespoons mirin. Bring to a simmer, then turn off the heat, cover and set aside.
6. Heat 2 cups oil to 320-340°F (160-170°C) in a deep fryer or medium pot, with about 1 inch (2.5 cm) of oil. Remove the paper towels from the tofu.
7. Cut the tofu into 6 pieces and coat each with 4 tablespoons potato starch or cornstarch, shaking off any excess.
8. Fry the tofu in batches of about 3 pieces, without crowding, turning once, until light brown and crispy.
9. Drain the fried tofu on a wire rack or paper-towel-lined plate, then place in serving bowls.
10. Pour the sauce around the edge of each bowl so the tofu top stays dry. Top with daikon, ginger and green onion. Add katsuobushi and shichimi togarashi if you like.

Summarized from Just One Cookbook's video. Watch it for the details.

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