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Author Notes: 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
- 1 cup vegetable dashi or stock
- 2-1/2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon wasabi paste
- 1/2 teaspoon seaweed powder or finely crumbled nori
- 2 teaspoons 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
- 1 cake organic soft tofu
- 1/2 cup potato flour
- 1 teaspoon togarishi Japanese pepper
- sunflower or canola oil
- 15 basil leaves - chiffonade
- 2 Thai red chili - seeded and finely sliced
- 2" ginger - peeled and coarsely grated
- 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.