Agedashidofu

This is my favorite winter meal in Japan. I’m finally going to learn how to make it!

Agedashidofu/揚げ出し豆腐

  • 1 cake silken tofu
  • cornstarch
  • vegetable oil for deep-frying
  • 3 spring onions
  • 1/7 cup water, 2 teaspoons light soy sauce and 1 teaspoon mirin OR tempura tsuyu
  • any other light garnishes you desire

1. Wrap the tofu in a kitchen towel for 30 minutes to drain the excess water.

2. Trim the roots from the spring onion and wash well. Shred finely, on the diagonal.

3. Heat the oil to 350° F/175°C in a large saucepan.

4. Cut the tofu into 12 equal parts and coat each piece lightly in cornstarch.

5. Deep fry the tofu until it is light brown and floats up to the surface. Take it out of the pan and drain on a tray or absorbent towels.

6. Put the water, soy sauce and mirin/tempura tsuyu in a small saucepan and bring it to just boiling.

7. Divide the tofu among 4 small bowls, sprinkle each with the green onions and any other garnishes you desire, pour over the liquids, and eat immediately.

from Japanese Vegetarian Cooking by Patricia Richfield and Recipes of Japanese Cooking by Yuko Fujita.

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