Agedashi Tofu

Name: Agedashi Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 block Tofu; Cornstarch; Oil (for deep frying); ¾ cup dashi (or Japanese fish stock); 2-3 tablespoons soy sauce (or to taste); 3 tablespoons sake; 2 tablespoons mirin; ¾ tablespoon sugar; daikon (peeled and grated ); ginger (peeled and grated, optional); green onions (or scallions, sliced ); Dried bonito flake (or katsuobushi)

Prep 10 min Cook 10 min Serves 2 Source

Ingredients

1 block Tofu
Cornstarch
Oil (for deep frying)
¾ cup dashi (or Japanese fish stock)
2-3 tablespoons soy sauce (or to taste)
3 tablespoons sake
2 tablespoons mirin
¾ tablespoon sugar
daikon (peeled and grated )
ginger (peeled and grated, optional)
green onions (or scallions, sliced )
Dried bonito flake (or katsuobushi)

Steps

1
Cut the tofu into small pieces. Bloat each with paper towels and coat with corn starch. Set aside.
2
Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. Do not bring to a full boil.
3
Heat up the oil in a wok a frying pan and deep fry the tofu until they turn light brown or crispy. Please take note that the corn starch coating will not turn to golden brown easily. Remove the deep-fried tofu and drain the excess oil on a plate lined with paper towels.
4
To serve, place a few pieces of tofu in a small bowl and pour some tentsuyu sauce on the tofu. Garnish with some grated daikon, chopped scallions and dried bonito flakes. Serve immediately.