Agedashi with Tofu

This recipe is a variation on Agedashi Eggplant (originally sourced from Taste.com.au)

Quick and simple to make.

Serves 3-4

Ingredients

Equipment Required

300g slightly firm silken tofu

Cornflour

2 spring onions, finely sliced

1 tablespoon pickled ginger

1 teaspoon sesame seeds, toasted

3g / 1.5 teaspoons of dashi powder

1.5 cups boiling water

1 tablespoon mirin

1/4 cup tamari / salt reduced soy sauce

Method

Step 1 : Make the broth. Place dashi in a small saucepan. Add boiling water. Stir until powder dissolves. Add mirin and soy sauce to pan. Bring to the boil over medium-high heat. Remove pan from heat and cover to keep warm.

Step 2 : Cook the tofu. Cut the tofu into small slabs approximately 2-3cm square, 1 cm deep. Dust in cornflour and deep or shallow fry for 2-3 minutes or until lightly golden in colour. Transfer to paper towel to drain.

Step 3 : Serve. Gently place tofu pieces in individual serving dishes (low sided bowl is best). Pour over warm broth. Sprinkle with onion, pickled ginger and sesame seeds. Serve immediately.

Notes

Key Word Search Tags

Japanese, Main, Entree

Dashi Powder

Dashi powder can be found in Asian grocery stores, or you can also create the base stock using dried bonito flakes.

You can substitute with chicken stock which gives a milder, less authentically Japanese flavour.

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