Asian: Agedashi Tofu 01 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Agedashi Tofu 01


	Agedashi Tofu 01

		Agedashi Dofu (for 2) 1 cake soft silk tofu (not pressed) 2 Tbsps kudzu/potato starch/cornflour/white flour/wholemeal oil for deep-frying 3/4 cup light, unsalted stock 1 Tbsp soy sauce 1 Tbsp mirin 2 Tbsps green onion, finely chopped 2 tsps finely grated ginger Mix the stock, soy, and mirin together for the sauce. Bring to the boil and keep hot. Heat the oil to 180degC or 350degF and spread the flour on a plate. (I'd like to try this with crunchy British-style stoneground flour.) Note that this is one of the very few dishes where you DON'T press the tofu first--the moisture should be sealed in by the coating. Cut the tofu into four squares, pat two of them very dry with paper towels, roll them gently in the flour to cover all surfaces well, nudge off the excess flour, and slide them straight into the hot oil. Keep them turning and fry them for about 7 minutes until they're golden and crispy. Have the next two ready to go when you take the first batch out (very carefully, with a wide strainer). Drain on paper towels. One serving is two cakes with a pile of green onion and ginger on top, with the sauce poured over or served in a separate bowl as a dip. White Miso Dressing 2/3 cup sweet white miso 3 Tbsps sake 3 Tbsps mirin 1 egg yolk A little stock, if necessary One of: grated lemon peel, or grated ginger, or shichimi (seven-spice mixture), or sansho pepper, or toasted sesame seeds (or chives?) Over a very gentle heat, gradually mix the sake and mirin into the miso. Stir in the egg yolk. Stir and heat gently for a couple of minutes until smooth and creamy, adding a little stock only if it looks too solid. Remove from heat. A dollop of this is usually served on a simmered vegetable, such as daikon, with the seasoning sprinkled over.