Finally – I think I’ve solved my agedashi tofu conundrum. Three things to remember: 1) use potato flour; 2) use soft organic tofu; and 3) make sure your oil is 350-360°. You can use silken tofu if you wish – but I prefer the texture of soft tofu…not to mention that its also much easier to work with. —MVegetarian
vegetable dashi or stock
seaweed powder or finely crumbled nori
cornstarch as a slurry with 2 Tbsp cold water
Bring stock, tamari, vinegar, wasabi and seaweed powder to a boil over medium heat. Whisk in cornstarch mixture and heat until sauce has slightly thickened. Reduce heat and keep warm over very low heat.
Tofu and Toppings
Drain tofu on paper towels for 15 minutes and cut in 8 cubes. Mix potato flour and togarishi together in a wide bowl or pie plate. Heat 2" of oil in a wok to 350-360°. Prepare toppings (basil leaves, Thai red chili, ginger).
When oil is hot, quickly fry shredded ginger until golden - about 45 seconds. Remove to paper towel to drain. Quickly fry basil for 15-20 seconds and remove to paper towel to drain.
Coat tofu cubes in flour and shake off excess. Fry until golden. Remove and drain on paper towel.
Place 2 Tbsp of agedashi syrup in each of 4 small bowls or plates. Rest 2 cubes of tofu on top and top with basil, ginger and chili.