Agedashi Tofu
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Per portion
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For 3 portions
- Tofu200 g
- Potato starchOr: Cornstarch, Wheat flour2 tbsp
- DashiOr: Dashi broth, Vegetable broth120 ml
- Soy sauce1,5 tbsp
- MirinOr: Sake, Rice vinegar1 tbsp
- Spring onions2 Stk
- Bonito flakesOr: Nori sheets, Sesame seeds½ tbsp
- Sunflower oilOr: Rapeseed oil, Vegetable oil260 ml
Step by step
- 1
Wrap tofu in paper towels and weight it down to remove water (15 min).
- 2
Warm dashi, soy sauce and mirin in a pot, do not boil — this is the sauce.
- 3
Finely grate daikon and ginger, slice spring onions thinly.
- 4
Cut tofu into bite-sized cubes and coat thoroughly in potato starch.
- 5
Heat oil in a pot to 175°C.
- 6
Fry tofu in batches for 3–4 minutes until golden, drain on paper towels.
- 7
Place tofu in a bowl and pour over the warm sauce.
- 8
Garnish with daikon, ginger, spring onions and bonito flakes and serve immediately.
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