Agedashi Tofu

Another simple recipe that everyone loves.

Agedashi Tofu is deep fried tofu in a soy/dashi broth.  Always a favourite at Japanese Restaurants, now you can easily make at home.

Tofu (firm tofu)
Corn Flour
Oil for frying
Dried Bonito flakes
Spring onion (chopped for garnish)

Dashi - 70ml (Dashi is a broth made from Kelp and Bonito flakes, you can buy it premade (powder form), or easily make your own)
Mirin - 1/2 Tablespoon
Soy Sauce - 1/2 Tablespoon

Most important thing is to remove as much moisture from the Tofu as possible.  The old fashion way is to lay a towel around the tofu, and place a slightly heavier object on it so it slowly squeezes the liquid out over time.
The other method is to place it in the microwave over paper towels for short periods and keep doing it until it's warm.

Bring the ingredients of the broth to a boil and switch off, leave to cool.

Once most of the liquid has been removed, heat up a pan of oil for frying.

Cut the tofu into smaller cubes and dip/roll in corn flour before frying.

Deep fry until golden brown, serve with broth and garnishes (bonito flakes and spring onion)


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