deep–fried tofu with creamy egg sauce

Deep–Fried Tofu with Creamy Egg Sauce
Ingredients

ingredients:

sauce:

Step 1

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

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

step 3:

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

Step 4

step 4:

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 5

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

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

step 7:

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

Age-dashi-dōfu tamago-ankake

comment:

This dish is elaborate. The creamy egg sauce poured over the deep-fried tofu gives the dish a luxurious feel and is delicious.