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LOCATION: Recipes >> Asian >> Agedashi Tofu 02

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Agedashi-Dofu (Deep-fried tofu)

1/2 lb tofu
cornstarch or flour
oil for deep-frying

1 cup dashi (if not homemade, then can substitute granules)
1/4 cup mirin
1/4 cup soy sauce
sugar (optional)

1/4 cup minced green onion
1 T or more bonito (katsuo-bushi) flakes
3 T daikonoroshi (grated daikon)
1 T grated ginger
lemon slices (optional)

Drain tofu on strainer for several hours. Cut tofu into bite-sizes.

Bring sauce ingredients to a boil in a saucepan.

Coat the pieces of tofu with cornstarch or flour. Heat the oil
for deep-frying, but do not begin until ready to serve. Deep-fry
the tofu just until golden brown; do not overcook.

Pour the dipping sauce in a bowl. Put tofu on a plate and sprinkle
bonito flakes and green onion over the tofu. Place a mound of grated
daikon next to the tofu, and top the daikon with a grated ginger.
Squeeze lemon juice over daikon if you wish.

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