I love and love agedashi tofu!. The part that I like the most is the texture of soft tofu. Tofu has no taste, but with the sauce, it gives nice flavor to it. So, to complete the Japanese dish I made the other night, I also made this tofu.
I got the recipe from a Japanese friend of mine. So, the recipe is authentic and tested in a Japanese kitchen! 😉
Here are what you need:
1 package of soft (cotton or white) tofu
cornstarch (or flour, or mochi flour (Mochiko))
oil to fry
½ cup dashi or fish stock
2 Tbs. soy sauce
1½ Tbs. mirin
1 tsp sugar
green onions, thinly sliced
Grated daikon (white radish)
Bonito flakes (optional)
Place the tofu pieces on paper towels to drain. Cut the tofu into rectangular pieces about 1″ thick.
Sprinkle cornstarch on the tofu slices and coat them well, or you can also do this right before you put them in the oil to fry.
Heat the oil to 355°F (180°C) for deep frying.
Pat any excess cornstarch off the tofu slices and slide them into the hot oil.
Fry until golden, remove and drain on paper towels.
Mix sauce ingredients, heat in a pan until boiling. I added sugar because I like the sweetness it gives to the tofu.
Place fried tofu in a dish, pour the sauce. Add grated daikon, a bit of grated ginger, and sliced green onions on top. You can also add a few bonito flakes.