Agedashidofu (Japanese Deep-Fried Tofu) 揚げ出し豆腐
Ready in 45 minutes
2 blocks extra firm tofu
1 bunch green onions; sliced very thinly
1 cup “hon dashi” (bonito) japanese soup stock; prepared
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon katakuriko (corn starch) and 1 tbsp water; mixed
1 tablespoon fresh ginger; grated
katakuriko (corn starch); for dusting the tofu
vegetable oil for frying
1. First, it is important to remove excess water from the tofu in order to firm it up. Place the tofu on a cutting board, then place another cutting board on top to create a makeshift “press”. Place a heavy object on top and wait about 15 minutes. Place paper towels around the tofu to catch the water as it is squeezed out of the tofu.
2. In the meantime, place the hon dashi soup stock, soy sauce, and mirin in a sauce pan and bring to a boil.
3. Add the katakuriko/water mixture to the sauce and stir quickly. Turn off the heat.
4. Once the water has been sufficiently squeezed out, dry off the tofu with paper towels and cut each block into four quarters.
5. Dust the tofu with katakuriko.
6. Heat oil in 350°F in a deep pot or fryer.
7. Deep fry the tofu until they turn lightly brown, around 2-3 minutes. Drain on paper towels.
8. Place each piece of fried tofu in a small dish and pour the sauce over it.
9. Garnish with grated ginger and green onions.