Agedashi Tofu with Tentsuyu Sauce
On a scale of one to ten, ten being best this fried tofu recipe gets ten thumbs up!!! This is one of my family’s favorites. You can easily double it when you have large gatherings.
Ingerdients for frying tofu:
1 block firm tofu, rinsed
Thinly sliced scallions
Oil for deep-frying
On a cutting board, blot tofu with paper towels to absorb any extra moisture. Cut tofu into cubes. In a pie dish or large shallow bowl, add potato starch. Add tofu cubes, lightly rolling in starch to cover. Let sit several minutes while waiting for oil to heat.
Fill a deep fryer or large pot with vegetable oil (at least 3 inches) and heat to 350-375°F. Working in batches, add tofu cubes to the hot oil, frying until puffed and just lightly golden, about 2 to 4 minutes. Drain tofu on paper towels until ready to serve. Serve tofu in a large bowl topped with the hot Tentsuyu Sauce and sliced scallions. Serve right away while the tofu is hot.
1/4 cup mirin
1/4 cup soy sauce
1 cup water
1 tbsp sugar
About 1 tbsp nori shreds or flakes (or very thinly sliced nori)
In a saucepan, combine mirin, soy sauce, water and sugar and bring to a boil. Remove from heat, stir in nori and pour over hot tofu.
This recipe was inspired by a Hiroko Shimbo recipe, in her book The Japanese Kitchen, Harvard Common Press, 2000
Copyright © 2006 Julie Hasson