Agedashi Tofu
Ingredients
- 800 gfirm tofu (pressed and cubed)
- 100 gCorn starch (for coating)
- 1,500 mlPeanut oil (for frying)
- 400 mldashi stock (liquid)
- 4 tbspsoy sauce
- 4 tbspmirin
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 20 gpickled ginger (minced)
- 2 pinchbonito flakes (for garnish)
Method
A block of tofu with a thin, crispy crust revealing a hot, silky center. The amber sauce coats the bottom of the bowl, releasing marine notes of dashi.
- 1
Wrap the firm tofu in paper towels. Place a weight on top for 15 minutes to extract water. The tofu must be dry to the touch for the crust to adhere.
- 2
In a small saucepan, combine dashi broth, soy sauce, and mirin. Bring to a boil then turn off the heat. The sauce should be clear and fragrant.
- 3
Cut the tofu into large 4 cm cubes. Roll them in cornstarch. Tap off the excess: you want a white veil, not a thick layer.
- 4
Heat peanut oil to 170°C. Drop the cubes in. The skin should become crispy and slightly rigid without browning excessively. Drain on a rack.
- 5
Place the cubes in a shallow bowl. Pour the hot sauce around the sides without wetting the top. Garnish with sliced green onion, pickled ginger, and bonito flakes that dance with the heat.
Frequently asked questions
How do you get this dish right?
- The secret is in drying the tofu: if it's wet, the starch becomes gummy and the crust will never be crispy.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the tofu will absorb fat instead of searing.
How long does this dish keep?
Consume immediately. The tofu loses its crunch as it cools in the sauce.
