076 - Agedashi Tofu

Hey everyone. I’m back. Yes. I do apologize for the lack of updates. To make up for the lost time, here is the recipe for one of my favorite Japanese appetizer, AGEDASHI TOFU.

For  1 serving, you will need;

·         1 Block Firm Tofu

·         4 Tablespoon Potato / Corn Starch

·         Oil for Frying

For Sauce

·         250 ml Dashi Stock (Fish Stock)

·         3 Tablespoons Soy Sauce

·         3 Tablespoons Mirin

·         1 Teaspoon Sugar

Halal readers, you can skip Mirin if you want.

Ready? Here We Go!

Step 1 – Cover the tofu in paper towel, and put heavy objects (I choose my dinner plate) over it to drain all of it’s excess moisture out. Leave for 10 minutes.

Step 2 – Cut into cubes, and dry furthermore with paper towels.

Step 3 – Dip the tofu in the potato/cornstarch, wipe any excess off, set aside

Step 4 – Heat oil, fry the tofu for about 1.5 minutes each side on Medium-High Heat. Once done, dry in paper towels

Step 5 – Heat the dashi stock, soy sauce, mirin, and sugar in a small pot. Once boiling, turn off the heat.

Step 6 – Pour the broth over the tofu, and voila

Step 7 – Serve!

If you can get your hands on Potato starch, use it. They will turn translucent once they got drenched with the sauce, and the coating will turn all gooey and tasty!

Peace

xx