Agedashi Tofu
Carlo's Kitchen
A popular appetizer at Japanese restaurants, crispy deep fried Tofu served with a flavorful sauce.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
- 1 block medium firm tofu
- 4 tablespoon potato starch
- 4 cups neutral flavour oil
For the sauce
- 1 cup dashi use kmbu dashi or veg stock for vegan
- 2 tablespoon soy sauce
- 2 tablespoon mirin
Toppings
- 1 green onion chopped
- 1/4 seaweed sheet for sushi shredded
Wrap the tofu with some towel or paper cloth and put something on top of it to create a little pressure (a plate is fine). We need to remove the excess water from inside. (10 minutes)
While we wait, put the dashi, soy sauce and mirin to a small pan and bring to boil gently for few minutes then turn off and set aside
Now take the tofu that has been drained and cut it into 8-12 cubes, then coat the cubes with the potato flour and deep fry until they become light brown and crispy.
Remove the tofu and drain the excess oil on a plate with a paper towel (or a rack if you have one)
To serve, place the tofu in a serving bowl and pour the sauce on the side (without wetting the tofu).
Garnish with spring onion and some seaweed sprinkles.
Keyword agedashi tofu, tofu