Agedashi Tofu / 揚げ出し豆腐
10/11/2022
Tofu is well-known as one of healthy foods, but it can be also one of sophisticated dishes. It tastes mellow, slightly sweet and nutty. It goes with any taste you like. This time enjoy the tofu deep-fried in batter with Japanese traditional soup, dashi.
Ingredients
1 block of tofu (about 300g)
2 tablespoon plane wheat flour
2 tablespoon potato starch
¼ teaspoon salt
Oil for deep-fry
For soup
1 tablespoon soy sauce
1 tablespoon mirin
150mil dashi *
* The easiest way to make dashi is 1 teaspoon dashi powder & 150 mil water. You can buy dashi powder at Japanese grocery store.
Directions
1. Draw off the water from the tofu
Cut the tofu into 1 bite-size and place them on a tray. Sprinkle the salt on top and set aside for 15 minutes to draw off the water.
2. Prepare the soup
In a small pan add all the soup ingredients and heat on a medium heat until it boils.
3. Heat the oil to 160℃
Fill up the oil to at least 5 cm deep and heat to 160℃.
4. Batter the tofu
In a small bowl add the wheat flour and the potato starch and mix them well. Dip the piece to coat all over with the mixed flour, and gently put it straight away into 160°C oil. Once you put the coated piece on a tray, the coating will come unstuck very quickly, so I recommend directly putting the piece into 160℃ oil. Repeat the process with the remainings. No need to rush! As the temperature is not high, it will take time to fry up.
5. Deep-fry the tofu pieces
Once the surfaces begin to turn crispy, gently turn them over. Deep-fry until lightly browned. Take the fried pieces from the oil and place them on a wire rack.
6. Serve
Place the pieces in small bowls, and put some chopped spring onion and grated ginger on top if you like. Gently pour the warm soup from the edge of each bowl in order to keep the tops of the tofu pieces crispy.
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