Monday, 23 September 2013
Agedashi Tofu by Sharron Wee
Agedashi Tofu ( Recipe adapted from Rasa Malaysia Blog)
One block soft tofu
1 cup dashi ( satchets of dashi can be bought from Daiso)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
Peeled and grated daikon
Sliced green onions/scallions
Dried bonito flakes
Cut the tofu into 6 pieces. Bloat each with paper towels and coat with tapioca starch. Set aside.
Bring all the ingredients of sauce to gentle simmer in a small sauce pan.
Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown or crispy.
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 sauce on the tofu. Garnish with some grated daikon, chopped scallions, dried bonito flakes and the shredded seaweed.