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
