Here is another post about tofu. Agedashi Tofu (deep-fried tofu in a broth) is a very rustic Japanese dish and is also a popular item in izakaya's menu. The dish is wonderfully savory and can make as an appetizer or a light main course.
Tofu pieces were lightly dusted with the flour before frying. When the color is light golden, it's ready.
Here's my recipe.
Agedashi Tofu
Ingredients
1 regular size medium-firm tofu
flour
1 liter vegetable oil
1 cup dashi broth
1 tablespoon sake
2 tablespoon mirin
2 tablespoon light soy sauce
1 package shimeji mushrooms
5-6 small okra, cut into small pieces
1/2 tablespoon grated ginger
1/2 tablespoon kuzuko (arrowroot powder) or katakuriko (potato starch)
grated daikon
shichimi pepper
Procedure
1. In a shallow plate, place the tofu. Top it with a small flat board such as a plate or cutting board. Put extra weight if necessary. Let it sit for about 15 minutes to lightly drain the excess water from the tofu.
2. Cut the tofu into 6 pieces. Pat dry each piece with a paper towel. Dust all the sides with the flour.
3. In a medium-size pot, heat the vegetable oil to 350F degrees.
4. Heat the dashi broth in a milk pan. Add the sake, mirin, and soy sauce.
5. Add the shimeji mushroom and okra and simmer for 2-3 minutes. Stir in the grated ginger.
6. Combine the kuzuko and the equal amount of water in a small cup. Stir in the mixture to the broth.
7. Deep-fry the tofu cubes until light golden (about 3-4 minutes).
8. Plate the tofu cubes and pour the broth over them. Garnish with the grated daikon and shichimi pepper (optional).
Tofu pieces were lightly dusted with the flour before frying. When the color is light golden, it's ready.
Here's my recipe.
Agedashi Tofu
Ingredients
1 regular size medium-firm tofu
flour
1 liter vegetable oil
1 cup dashi broth
1 tablespoon sake
2 tablespoon mirin
2 tablespoon light soy sauce
1 package shimeji mushrooms
5-6 small okra, cut into small pieces
1/2 tablespoon grated ginger
1/2 tablespoon kuzuko (arrowroot powder) or katakuriko (potato starch)
grated daikon
shichimi pepper
Procedure
1. In a shallow plate, place the tofu. Top it with a small flat board such as a plate or cutting board. Put extra weight if necessary. Let it sit for about 15 minutes to lightly drain the excess water from the tofu.
2. Cut the tofu into 6 pieces. Pat dry each piece with a paper towel. Dust all the sides with the flour.
3. In a medium-size pot, heat the vegetable oil to 350F degrees.
4. Heat the dashi broth in a milk pan. Add the sake, mirin, and soy sauce.
5. Add the shimeji mushroom and okra and simmer for 2-3 minutes. Stir in the grated ginger.
6. Combine the kuzuko and the equal amount of water in a small cup. Stir in the mixture to the broth.
7. Deep-fry the tofu cubes until light golden (about 3-4 minutes).
8. Plate the tofu cubes and pour the broth over them. Garnish with the grated daikon and shichimi pepper (optional).
