deep–fried tofu

  • Serves: 3
  • Calories: 291 kcal
  • Total Time: 1 h 25 m
    • Prep: 1 h 10 m
    • Cook: 15 m
  • Japanese: Age-dashi-dōfu

ingredients:

sauce:

condiments (optional):

step 1:

Wrap the tofu in a paper towel. Put it on a tray. Place a folded kitchen towel under one side of the tray and lean the tray on it. Let sit for about 60 minutes.

step 2:

Make the sauce. Pour the bonito soup stock in a pan and bring to a boil. Add the sugar and soy sauce, and mix. Remove from the heat.

step 3:

Cut the tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut across into thirds to make 12 bite-size pieces.

step 4:

Place the potato starch in a pan (or plate) and coat every surface of each tofu piece.

step 5:

Heat the oil to 170 °C and deep-fry the tofu pieces for a couple of minutes. Remove from the pan and drain on a rack.

step 6:

Place in a dish and pour the sauce over the top.

If you like, sprinkle any of the grated Japanese white radish, ginger or shichimi over the top.

comment:

Tofu is usually very plain tasting, but this deep-fried tofu has a good taste because of the sauce.