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
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Ingredients
- Agedashi Syrup
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1 cup
vegetable dashi or stock
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2-1/2 tablespoons
tamari
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2 tablespoons
rice vinegar
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1 teaspoon
wasabi paste
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1/2 teaspoon
seaweed powder or finely crumbled nori
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2 teaspoons
cornstarch as a slurry with 2 Tbsp cold water
- Tofu and Toppings
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1 cake
organic soft tofu
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1/2 cup
potato flour
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1 teaspoon
togarishi Japanese pepper
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sunflower or canola oil
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15
basil leaves - chiffonade
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2
Thai red chili - seeded and finely sliced
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2"
ginger - peeled and coarsely grated
Directions
- Agedashi Syrup
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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
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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).
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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.
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Coat tofu cubes in flour and shake off excess. Fry until golden. Remove and drain on paper towel.
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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.
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http://www.mvegetarianrecipes.ca/recipes/appetizerssides/agedashi-style-tofu
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