Best Agedashi Tofu (揚げ出し豆腐)

Von No Recipes · 40 Min.

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Zubereitung

1. Cut the 400 g block of soft tofu in half one way and then the other to make 4 cubes. Sprinkle all sides with 1/4 teaspoon salt and drain on a rack for 20-30 minutes, as excess water makes the oil spatter.
2. While the tofu drains, heat 1 1/2 cups dashi, 2 teaspoons soy sauce, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small pan until the salt dissolves. Cover and keep warm over low heat.
3. Grate the 140 g daikon finely, place it in a small sieve and press out the excess liquid.
4. Heat 1 1/2 to 2 inches of vegetable oil in a heavy pot to 360°F (180°C). Line a rack with a triple layer of paper towels and put the potato starch on a plate.
5. Pat the tofu dry, coat each cube in 1/4 cup potato starch in a thin, even layer, and shake off the excess. Lower gently into the oil.
6. Fry until the sides are crisp, then turn each piece with chopsticks or tongs. It is done when all sides are crisp and slightly puffed, not browned.
7. Drain briefly on the rack, then place each block in a small bowl.
8. Top with the katsuobushi, grated daikon and 1 finely chopped scallion, then pour the hot dashi around the tofu. Sprinkle with shichimi togarashi if you like.

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