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
· 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!