ReceptnaptárAgedashi tofu (crispy tofu in dashi sauce)
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Method
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- Cut the tofu into 2.5 cm thick rectangles, lay on kitchen paper and drain for 10-15 minutes (turn halfway and change the paper).
- In a small saucepan, bring the dashi, soy sauce and mirin to the boil, then turn off the heat.
- Sprinkle starch on a plate, lay the tofu on it and sprinkle more on top.
- Heat the oil to 180 °C, shake off the excess starch and slide the tofu in one piece at a time; not too many at once or the oil cools. Fry until golden, turning once.
- Drain on kitchen paper.
- Arrange in a bowl, pour over the sauce and top with grated radish, ginger and spring onion.
Source: Wikibooks Cookbook – Agedashi Tofu (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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