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
- u.s.
- metric
ingredients:
- 1 block tofu
- 5 tablespoons potato starch
- 1 1/2 cups salad oil
sauce:
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 2/3 cup bonito soup stock
condiments (optional):
- 1 3/4 ounces grated Japanese
- white radish
- 1/3 ounce grated fresh ginger
- suitable amount shichimi (seven-spice seasoning)
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 340 °F 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.
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