Agedashi Tofu – Silken Love
I know, that title just sounds like some sappy romantic song but I really do love Agedashi Tofus. I just HAVE to order one whenever I visit a Japanese Restaurant.
They are easy to make too, it’s just that handling that silken tofu can be quite heartwrenching. Why? Cos they’re easy to break, you really need to treat them with a lot of tender loving care. You can choose to use a medium first tofu too I suppose but I like mine silken soft.
Here’s a recipe on how to make your agedashi tofu my way:
1 block of silken tofu (or medium soft tofu), cut into 1.5 inches cubes
1 teaspoon salt
1/2 teaspoon white/black pepper
1/4 cup cornflour or potato flour
enough oil for deepfrying.
Method:
1. Pat your cut up tofu with a kitchen paper towel to dry up excess moisture.
2. Heat enough oil in a pan. I use a smaller pan and so that I can use less oil and work my tofu in batches.
3. Combine your cornflour with salt and pepper. Mix them thoroughly.
4. Once your oil is heated up, take your cubes of tofu and dredge them in the cornflour mixture and drop them into the oil to deep fry. Work in small batches as you do not want to overcrowd the pan. Fry the tofu until you get a light golden brown, scoop them up and place them on paper towels to soak up the excess oil.
The Broth:
3 tablespoon soysauce
1 teaspoon mirin
1 teaspoon sugar
1 clove or garlic, grated
Method:
Combine ALL the ingredient together in a bowl and heat it up in the microwave for 1 minute.
Assembly: Pour some of the broth onto your crispy agedashi tofu, you can add your favorite japanese condiment on top. But i usually just keep it simple by adding chopped up spring onions, some shredded nori sheets and some pepper. Eat! :)
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