deep–fried tofu with creamy egg sauce

• u.s.
• metric

ingredients:

• 1 block tofu
• 5 tablespoons potato starch
• 1 1/2 cups salad oil

sauce:

• 1 egg
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• a little salt
• 1 cup bonito soup stock
• 2 teaspoons potato starch (katakuriko)
• 2 teaspoons water (for dissolving potato starch)

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:

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 3:

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

step 4:

Heat the oil to 340 °F and deep-fry the tofu pieces for a couple of minutes. Remove from the pan and drain on a rack.

step 5:

Make the sauce. Beat the egg. Pour the bonito soup stock in a pan and bring to a boil. Add the sugar, salt and soy sauce.

step 6:

Dissolve the potato starch in the water. Add the dissolved potato starch to the pan. Stir a few times. Add the beaten egg. Mix a couple of times. Remove from the heat.

step 7:

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