35 MIN

Agedashi Tofu

Name: Agedashi Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz firm tofu; 2 oz potato starch; 1 1/4 cups kombu dashi; 3 tbsp tamari; 3 tbsp mirin; 3 1/2 oz daikon (finely grated and drained); 1/4 oz ginger (finely grated); 2 scallions (thinly sliced); 3 3/8 cups vegetable oil (for deep-frying)

Tofu in a potato starch crust, sitting in a shallow pool of dashi.

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Ingredients

14 ozfirm tofu
2 ozpotato starch
1 1/4 cupskombu dashi
3 tbsptamari
3 tbspmirin
3 1/2 ozdaikon, finely grated and drained
1/4 ozginger, finely grated
2scallions, thinly sliced
3 3/8 cupsvegetable oil, for deep-frying

Method

1
Wrap the block of firm tofu in paper towels, set a plate and a can on top, and leave it to press. Cut it into large cubes.
2
Bring the kombu dashi, tamari and mirin to a bare simmer, then keep it warm off to one side.
3
Heat the oil to 355°F. Roll each cube of tofu through the potato starch, shake off every loose grain, and lower them in a few at a time until pale gold and crisp.
4
Sit two or three cubes in each shallow bowl and pour the warm broth around them — not over them — so the tops stay crisp.
5
Put a small mound of grated daikon and a little ginger on each piece and scatter the scallion over.

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