Agedashi Tofu (fried tofu in Dashi sauce)
Do you drain tofu the right way just before using it? 90% of tofu consists of water. If you use tofu with too much water inside, the dish doesn’t smell good, the flavor becomes murky, and it breaks easily. Let’s make delicious Agedashi Tofu by draining tofu in the right way.
- 1 pack (350g) silken soft tofu
- 2 TBSP. potato starch
- 2 oz. (60g) Enoki mushroom
- 2 TBSP. chives, finely chopped
- Salad oil for frying
- 1 cup (240ml) Dashi stock, ⅛ tsp. Dashi flakes in 1 cup water
- 3 TBSP. soy sauce
- 3 TBSP. mirin
- 2 tsp. potato starch in 2 tsp. water
- 1/4 sheet Nori seaweed, torn into small pieces
-To drain water from tofu-
Remove the water from the tofu package. Wrap in paper towels. Put it in microwave and heat for 2 min (500w). Remove from microwave; change the paper towels to new ones. Let it rest for 2-3 min.
Cut Enoki mushrooms into 1/2 inch pieces.
-To make sauce-
In a small pot, add Dashi stock, soy sauce, Mirin, and Enoki mushrooms; heat until boiling. Add potato starch in water to thicken the sauce. Set aside.
Cut tofu into quarters. Spread out potato starch over a plate. Dredge the tofu in the starch, so that they are coated. Shake off any excess starch.
Heat oil over 350℉(180℃). When the oil temperature is hot enough, deep fry the tofu for about 3min or until crispy. Drain on paper towels.
Pour the sauce into a serving bowl*. Place tofu in the sauce. Garnish with chives and Nori seaweed.
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