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