- Serves: 3
- Calories: 291 kcal
- Total Time: 1 h 25 m
- Prep: 1 h 10 m
- Cook: 15 m
- Japanese: Age-dashi-dōfu
- 50 g grated Japanese white radish
- 10 g grated fresh ginger
- suitable amount shichimi (seven-spice seasoning)
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.
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.
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.
Place the potato starch in a pan (or plate) and coat every surface of each tofu piece.
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.
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.
Tofu is usually very plain tasting, but this deep-fried tofu has a good taste because of the sauce.
Japanese foods recipes