Lastly, if you like a bit of spice, I recommend trying Shichimi Togarashi, a Japanese seven spice sprinkled over the top. Heat 1/4 inch oil in the frying pan then fry each side of tofu until golden brown. Katsuobushi, which is dried bonito flakes is also traditional if you would like to add them on. Sesame seeds add a nice texture and crunch to the final dish. I recommend Ageashi Tofu to those who are looking for. It is completely vegetarian Japanese food. You may not see how good it is on the picture but you will be amazed when you eat it with the coating absorbs the flavorful dashi. Very simple food but packed with umami flavor. Serve simply in a single serving bowl, or individual bowls with the broth at the base of the dish to prevent the tofu from getting too soggy before you can eat it.Ī scattering of the green part of a spring onion finely chopped along with the fried ginger and garlic add a flavour explosion to the dish and is well worth the time and effort taken to execute these steps. Agedashi Tofu is served in a savory dashi broth with a few garnishes. In this recipe the tofu gets a light seasoning in salt and pepper, and a dusting in corn flour before frying in hot vegetable oil which results in flavoursome and crisp cubes of tofu.Ī wok or medium sized saucepan for frying along with a slotted spoon to remove the fried pieces of tofu while draining the oil is all you will need. Silken tofu can be a bit delicate and therefore a bit tedious to handle, so if you don’t want to worry about your tofu breaking or crumbling because you are a tad heavy handed, I would advise opting for a medium to firm tofu instead. Silken tofu is typically the best kind of tofu to use for this dish as it has a silky, creamy texture that is beautiful in contrast to the crisp, exterior of the tofu after it is fried. There are so many kinds of tofu out there. It makes for a delicious dish on its own but it also lovely served alongside or part of a larger Japanese meal. Simply place the tofu in a fine-meshed sieve over a sink to drain off the excess water.Agedashi Tofu is an extremely easy dish to make yet it looks so elegant and sophisticated. So, for all dishes using fresh tofu, draining is required. You can buy packs of dried powdered kombudashi from Asian stores or online I always have packets at home if I don't have time to make dashi.įresh tofu is normally sold in a tray of water that keeps it moist and fresh, but usually you do not want all that extra liquid in the finished dish. There are a few ways to make dashi, but the most common uses kombu, a Japanese kelp. There is also the advantage of not having added salt, which is in most instant vegetable stocks, so you can better control the seasoning of your dish. It is a great swap in Asian food for classic vegetable stock for many reasons, but mostly because vegetable stock is based on a French mirepoix of ingredients, including quite distinctive flavours such as garlic and celery, which in some more subtle dishes - including miso soup - are too intrusive. Vegetarian Japanese stock is great to have on hand for enhancing many of the dishes in this book. Scatter with scallions and grated daikon to serve.Next, slice the tofu into 4 x 100g/3½ oz blocks and coat the pieces in the cornstarch.Scatter with spring onions and grated daikon to serve. Divide the sauce between the bowls, pouring it around the tofu, not on top of it.Fry the remaining 2 pieces in the same way before serving up into bowls. Fry for 3–4 minutes until lightly golden brown, then lift out onto kitchen paper (paper towels) to drain off the excess oil. If they don’t, the oil is not hot enough. Drop 2 of the tofu blocks into the oil they should sizzle immediately.As always when deep-frying, be very careful and do not leave the kitchen or take a telephone call. Fill a large saucepan or wok with enough oil to sit at least 2cm/¾ inch deep and heat it up for 3–4 minutes.Next, slice the tofu into 4 x 100g/3½ oz blocks and coat the pieces in the cornflour.Prepare the sauce by mixing the dashi, soy sauce and mirin together in a bowl.The dashi can be kept in the refrigerator, covered, or in a closed bottle, for 3 days, or in the freezer for up to 2 months.My friend Tim Anderson, of Nanban Japanese restaurant in London, recommends toasting kombu over an open flame for a deeper flavour before soaking it. It is really important that you don't boil the kombu, or it loses its delicate flavours. Simmer over a medium-low heat until just before boiling, then remove the kombu.
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