Agedashi Tofu
Description[]
A bold, classic Japanese take on appetizers - silken tofu deep-fried to a great crisp is paired with a vegetable-based sauce.
Ingredients[]
For the tofu base[]
- 1 lb. silken tofu or moderately-firm, water-packed tofu, cut into four thick slabs
- 1 cup cornstarch or tapioca starch (more traditional) mixed with 1 tsp. sea salt
- vegetable or corn oil, for deep-frying
- green onions and kombu, for garnishing
For the sauce[]
- 1 cup vegetable stock
- ½ tsp dried kelp powder
- 2 ½ tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. water, blended with 2 tsp. cornstarch
Directions[]
For the sauce[]
- Heat the stock, kelp powder, soy sauce, and vinegarto boiling.
- Add the water/cornstarch mixture and stir constantly until slightly thickened.
- Put aside.
For the tofu base[]
- Heat the oil to 350° F. Make sure it is more than four inches deep in the pot to allow the tofu room to float.
- Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
- Deep-fry for 5 – 7 minutes until golden.
- Drain on paper towels, then place in individual serving bowls.
- Add the sauce and garnish with sliced green onions and kombu.
