Agedashi Esque Tofu Recipes

JAPANESE AGEDASHI TOFU

Steps:

• Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
• Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
• Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
• Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

AGEDASHI DOFU: JAPANESE FRIED TOFU IN A DASHI-BASED SAUCE

Steps:

• Gather the ingredients.
• Wrap the tofu with paper towels, and place it on a flat tray. Put a cutting board or a flat plate on top of the tofu , and let sit for about 15 minutes.
• Meanwhile, put dashi, soy sauce, and mirin in a saucepan, and bring to a boil.
• Mix 1 tablespoon katakuriko potato starch with 1 tablespoon water.
• Add the katakuriko mixture to the sauce, and stir quickly. Stop the heat.
• Dry the tofu with paper towels, and cut each tofu piece in half.
• Dust the tofu with 4 tablespoons of katakuriko to coat the pieces completely.
• Heat oil to 350 F in a deep pot.
• Deep-fry the tofu pieces until they turn light brown. Drain on paper towels.
• Place each fried tofu piece in a small dish and pour the sauce over it. Garnish with grated ginger and bonito flakes, if using.