1/1 Photo of Agedashi Dofu
Japanese deep-fried tofu with a soya sauce and dashi sauce. Absolutely yum. I originally found the recipe in a Japanese cookbook I have at home. NB. The daikon and ginger is usually mixed into the sauce and the tofu then dipped into this mixture. You may find that you haven't got quite enough sauce, if this is the case, increase the amounts slightly!
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- 1Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
- 2Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
- 3Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
- 4Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
- 5Eat immediately and savour the goodness.
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Nutritional Facts for Agedashi Dofu
Serving Size: 1 (223 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 124.1
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1545.4 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 3.6 g
- Sugars 17.4 g
- Protein 4.5 g
The following items or measurements are not included: