Agedashi Tofu

Name: Agedashi Tofu
Ingredients: 10.5 oz firm tofu; 1 tsp instant dashi; 1 tbsp sake; 1 tbsp mirin; 1/2 tbsp light soy sauce; 2 tbsp cornstarch; 1 tbsp toasted sesame seeds; None None vegetable oil, for deep-frying; 2 tbsp coarsely grated daikon radish; 1/3 inch fresh ginger, grated; 2 None spring onions, finely chopped; 2 tsp dried bonito flakes

12 ingredients

4 steps

Ingredients

10.5 oz firm tofu
1 tsp instant dashi
1 tbsp sake
1 tbsp mirin
1/2 tbsp light soy sauce
2 tbsp cornstarch
1 tbsp toasted sesame seeds
None None vegetable oil, for deep-frying
2 tbsp coarsely grated daikon radish
1/3 inch fresh ginger, grated
2 None spring onions, finely chopped
2 tsp dried bonito flakes

Directions

1

Place tofu on a cutting board. Lay another heavy cutting board over tofu and add 2-3 cans on top to weigh down. Let stand for 25 mins.
2

Meanwhile, combine dashi and 1 cup hot water in a small saucepan. Add sake, mirin and soy sauce. Bring to a boil then remove from heat.
3

Cut tofu into 8 pieces and pat dry with paper towels. Combine cornstarch and sesame seeds. Add tofu and toss to coat, shaking off excess. Heat oil in a wok to 350°F. Deep-fry tofu, in batches, until light golden brown. Drain on paper towels.
4

Place 2 pieces of tofu in each serving bowl. Divide daikon, ginger and onions between bowls. Pour dashi over tofu then sprinkle with bonito flakes.