Sunday, September 20, 2015

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!



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