Monday 23 September 2013

Agedashi Tofu by Sharron Wee

Agedashi Tofu ( Recipe adapted from Rasa Malaysia Blog)

One block soft tofu
Tapioca starch

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
Shredded seaweed

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.

Serve immediately.

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