Agedashi Style Tofu
Contributed by: Michael Abramson of M Vegetarian Recipes
Finally - I think I've solved my agedashi tofu conundrum. Three things to remember: 1) use potato flour; 2) use soft organic tofu; and 3) make sure your oil is 350-360 F. You can use silken tofu if you wish - but I prefer the texture of soft tofu...not to mention that its also much easier to work with.
- Agedashi Sauce
- 1 Cup vegetable dashi or vegetable stock
- 2-1/2 Tbsp tamari
- 2 Tbsp rice vinegar
- 1 tsp wasabi paste
- 1/2 tsp dried seaweed powder (or finely crumbled nori)
- 2 tsp cornstarch blended with 2 Tbsp cold water
- 1 pkg organic soft tofu - drained on paper towel for 15 minutes and cut in 8 cubes
- 1/2 Cup Potato flour
- 1 tsp togarishi (Japanese pepper)
- Sunflower or canola oil
- 15 basil leaves - wide chiffonade
- 2 Thai red chili - seeded and finely sliced on the diagonal
- 2" ginger - peeled and coarsely grated
Heat stock, tamari, vinegar, wasabi and seaweed powder to a boil over medium heat. Whisk in cornstarch mixture and heat until sauce has slightly thickened. Reduce heat and keep warm over low heat.
Heat 2" of oil in wok or frying pan to 350-360 F.
Mix potato flour and togarishi. Coat tofu cubes evenly and shake off excess flour. Deep fry until golden. Remove and drain on paper towel.
Seed and slice Thai chili and set aside. Chiffonade basil. Peel and grate ginger. Fry basil for 15-20 seconds and remove to paper towel. Fry ginger shreds until golden and remove to paper towel.
Place 2 Tbsp agedashi sauce in each of 4 bowls. Rest 2 pieces of tofu on top of sauce. Top tofu with basil, ginger and chili.