Agedashi Tofu --
Japanese-style deep-fried tofu in a savory sauce
1 lb silken tofu or medium-firm water-packed tofu, cut into four
1 cup cornstarch or tapioca starch (more traditional) mixed with 1
tsp sea salt
oil for deep-frying
1 cup of vegetable stock
1/2 tsp dried kelp powder (optional, but gives it a traditional
2 1/2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp water blended with 2 tsp corn starch
- Heat the oil to 350 F. Make sure it is at least 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. Ladle with the sauce and
sprinkle with sliced green onions for garnish.
- To make the sauce, heat the stock, kelp powder, soy sauce and
vinegar to boiling. Then quickly whisk in the water/cornstarch mixture
and stir constantly until slightly thickened. Pour over the deep fried
tofu pieces and serve hot!
Serves four (or two hungry people).
Your question and comments are welcome