Agedashi Tofu is a traditional Japanese dish. Age means “fried” in Japanese and “dashi” is the dipping sauce. It is just deep fried lightly floured silken tofu served with Tentsuyu or more commonly known as tempura sauce. The sauce is made from Dashi stock, Mirin (Japanese Sweet Rice Wine), sugar and soy sauce. It is a very simple dish and very healthy too.
1 cube organic silken tofu
potato starch for dredging – (substitute – cornstarch)
oil for frying
green onion,grated daikon, dashi flakes, nori strips for decorating (optional)
Tempura Dipping Sauce
1 cup dashi stock (subsitute – light beef broth, if you want fish flavor, add a little fish sauce)
1/4 cup mirin (subsitute – rice wine, sherry or dry vermouth with a little sugar added)
1/4 cup soy sauce
1/2 tbsp sugar
1 tsp grated ginger (optional)
1 tbsp grated radish (optional)
bonito flakes (optional)
For Fried Tofu
In a deep pan, heat oil for frying.
Cut tofu into 1 inch squares. Place on paper towels to remove the excess water. Replace paper towel and turn the tofu.
Dredge tofu in potato starch. Completely cover tofu with starch then shake off the excess.
Slowly place tofu slices in the hot oil. Do not overcrowd the pan.
Fry until golden brown.
Drain excess oil with paper towel.
Arrange fried tofu in a shallow bowl.
For Tempura Dipping Sauce
In a sauce pan, pour mirin and simmer for 5 minutes to remove the alcohol.
Add stock, soy sauce, grated ginger and grated daikon.
Simmer for 5 minutes then turn of heat.
Pour into the bowl with fried tofu.
Top tofu slices with grated daikon, bonito flakes and nori strips.