This deep-fried tofu [1] dish is a simple, classic yet gorgeous way to serve hot tofu as a starter or as a side.
Serves 6 (2 pieces per person)
Ingredients
600g Clearspring Tofu
[2]25g Clearspring Kuzu [3]
30g Plain Flour
300ml Clearspring Sunflower Frying Oil
For dressing
250ml Clearspring Kombu [4] and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans.
">dashi
2 or 3 tbsp Clearspring Soya Sauce
[5]2 tbsp Clearspring Mikawa Mirin [6] (optional)
Clearspring Traditional Sea Salt [7] (to taste)
For the presentation
1/2 Clearspring Nori Sheet
OR 2 spring onions
OR grated daikon [8] and ginger [9]
AND/OR sesame [10] seeds
Method
20 min before: prepare the dashi (Japanese stock): soak the kombu [11] and shiitake in 250ml of water
1. Extract gently from its package the tofu and cut into 3cm cubes
2. Mix the kuzu powder, flour and a pinch of fine sea salt
3. Heat the dashi (Japanese stock) and remove kombu just before boiling point. Simmer for 5 minutes, remove the shiitake. Add the kuzu (5g), mirin (optional) and shoyu and take off the heat when translucent
4. Heat oil
5. Dip Tofu in powder mix and gently and carefully place it in the oil
6. Turn Tofu if necessary and deep-fry until golden colour on all sides
7. Take the Tofu out of the oil. Leave to rest on tissue paper (this will absorb extra oil)
8. To serve: put 2 pieces in a small dish, add the dressing and use the nori sheets and/or spring onions to finish the dish