K is for Kitchen

Agedashi Tofu Makes me Smile! I made this recipe last week and it was perfecto ..I will make again this weekend for sweet Bree's Birthday .

from http://rasamalaysia.com/


One block soft tofu
Corn starch
Oil for deep frying


3/4 cup (185 ml) dashi or Japanese fish stock
4 tablespoons soy sauce
3 tablespoons sake
2 tablespoons mirin
3/4 tablespoon sugar


Peeled and grated daikon
Peeled and grated ginger (optional)
Sliced green onions/scallions
Dried bonito flakes/katsuobushi


Cut the tofu into small pieces. Bloat each with paper towels and coat with corn starch. Set aside.

Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. Do not bring to a full boil.

Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown or crispy. Please take note that the corn starch coating will not turn to golden brown easily. Remove the deep-fried tofu and drain the excess oil on a plate lined with paper towels.

To serve, place a few pieces of tofu in a small bowl and pour some tentsuyu sauce on the tofu. Garnish with some grated daikon, chopped scallions and dried bonito flakes. Serve immediately.

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