Agedashi Dofu

Added on Thu Feb 21 2008

Views 384

The Basics

• Dish: Appetizers and Starters
• cuisine: Japanese
• Serves: 2
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 2 cubes Firm tofu
• 2 tbsps Dashi soup stock
• 3-4 tbsps Soya sauce
• 2 tbsps Sugar
• 2-3 tbsps Cornflour
•  Vegetable oil
• 1 portion Daikon (large white radish)
•  Freshly grated ginger
• 1 Spring Onion

Method

1. Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.

2. Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.

3. Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.

4. Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.

5. Eat immediately and savour the goodness.

NB. The daikon and ginger is usually mixed into the sauce and the tofu then dipped into this mixture. You may find that you haven't got quite enough sauce, if this is the case, increase the amounts slightly!