Agedashi Tofu

I like tofu because it is bland. Therefore, it is versatile as it will absorb soups and sauces. I think tofu is eaten more for its texture than taste. This Japanese style of cooking tofu is beautiful, subtle in flavour but rich in texture. The tofu is soft in the middle, yet has a crunchy outer layer. Serve on its own or with rice.

Agedashi Tofu Recipe

1/2 block or 300g tofu (wrap it in absorbent paper to reduce the moisture on the surface, very important step to avoid oil splattering everywhere when you deep-fry it), cut into smaller pieces
veg oil for deep-frying
potato starch for coating
70g daikon (grated-optional)
2 tsp grated ginger

Sauce:
2/3 cup dashi (which is 1/2 tsp of dashi granule mix with 2/3 cups water)
2 tbsp light soy
1 tbsp sake
1 tbsp mirin

Garnish:
bonito flakes, nori flakes and thinly sliced spring onion.

To make the sauce, combine all the ingredients in a small saucepan and bring to boil on high heat. Set aside.
Lightly coat tofu in potato starch. Deep fry until lightly golden. Drain on paper towels. Then divide among two bowls and carefully pour some sauce into the base. Top with some ginger (and daikon). Garnish with bonito flake and spring onions. Serve immediately.