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Agedashi Tofu

Lightly battered fried tofu topped with roasted seaweed on a bed of light kombu (kelp) dashi broth. This agedashi tofu is a must try dish for all tofu lovers!
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Prep Time 10 minutes
Cook Time 5 minutes
Course: Appetizer
Ingredients Method

Ingredients
  

Sauce:
  • ¾ cup 185 ml water
  • ½ teaspoon kelp soup stock or shitake mushroom seasoning
  • 3 tablespoon soy sauce
  • 2 tablespoon of non-alcoholic mirin or fruit vinegar
  • 1 tablespoon sugar or agave syrup
  • ½ teaspoon grated ginger
  • SaveAdegashi Tofu Ingredients
Tofu:
  • 1 block silken or soft tofu
  • Potato or corn starch
  • Oil for deep frying
  • SaveAdegashi Tofu Ingredients
Toppings:
  • Shredded roasted seaweed
  • Finely shredded ginger
  • Grated daikon optional

Method
 

  1. Bring all the sauce ingredients to gentle simmer in a small sauce pan.
  2. Heat up the oil in a wok or frying pan.
  3. Cut the tofu into 6 or 8 blocks. Blot each with paper towels and coat with potato starch.
  4. Deep fry tofu until lightly brown and crispy.
  5. Remove the deep-fried tofu and drain the excess oil with paper towels on a plate.
  6. Place 2 pieces of tofu in a bowl and pour some sauce onto the tofu.
  7. Garnish with grated daikon (optional), shredded ginger and shredded roasted seaweed.
  8. Serve immediately