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Agedashi Tofu

August 08, 2013

This deep-fried tofu 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)


For dressing

For the presentation


20 min before: prepare the dashi (Japanese stock): soak the kombu 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. Add small amount of water to dissolve kuzu and flour.
  3. Heat the dashi (Japanese stock) and remove kombu just before boiling point. Simmer for 5 minutes, remove the shiitake. Add the kuzu & flour mix, mirin (optional) and soya sauce, 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 sprinkle nori strips and/or spring onions to finish the dish

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