Posted by: Jonjon | May 5, 2009

Asian – Agedashi Tofu 9/10 as it worked but wasn’t that good really. However, the sauce was really good, like the real thing, I used seaweed dash for





Asian – Agedashi Tofu 9/10 as it worked but wasn’t that good really. However, the sauce was really good, like the real thing, I used seaweed dash for the sauce.

http://cookbookcatchall.blogspot.com/2008/01/agedashi-tofu-and-thoughts-on-japanese.html


Ingredients
2 (12.3 oz) boxes silken tofu
potato starch or cornstarch for dusting the tofu pieces
oil – enough to deep-fry the tofu
1 cup dashi stock or fish stock
2 tablespoons mirin
2 tablespoons soy sauce
a little superfine sugar
a little salt
grated daikon (mooli or Japanese white radish)
grated ginger to taste
shiso leaves, chopped into thin strips or a mix of fresh basil or mint leaves
myoga, minced (optional)
green onion or chives, minced

1. Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture.
2. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch
3. Heat the oil to a suitable temperature for deep-frying (around 340 degrees F). Carefully put the tofu pieces in to fry, and when they turn golden, remove and drain on paper towels to remove excess oil.
4. In a small pan, heat up the dashi stock, mirin, soy sauce, sugar and salt. bring to boil, ensuring that the sugar has dissolved.
5. Divide the tofu among four bowls. Pour a little of the hot sauce into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga and green onion to taste.

Conclusion
I coated a tofu with flour and cornflour mixture. The end result was a crispy yellow skin. This was good for frying with other spices
The tofu that was coated with cornstarch ended up with a transparent white skin, which was good for soaking up sauce. I used seaweed dashi, and it worked excellent.

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