Hiro and I like to cook together. It happens very rarely these days, so it is all the more enjoyable for me.
Agedashi-dofu is one of my favourite tofu dishes. It is basically deep fried tofu that turns out puffy and light and steeped in a tasty broth. The tofu can be topped with a variety of different toppings and is so delicious to tuck into during any season.
1 block of silken tofu (kinugoshi-dofu)
Potato starch or cornstarch if it is easier to find
3 Spring onion stalks finely chopped
Black sesame seeds
A little grated ginger
Shichimi (Japanese 7 spice chili)
Vegetable oil for deep frying
FOR THE BROTH:
Mix together the following and set aside:
1/2 cup Dashi stock
1 tablespoon sake
1 tablespoon soy sauce
1 teaspoon mirin
Wrap the tofu in a thick kitchen cloth an place on a plate in the fridge for 20 minutes to allow the tofu to drain slightly.
Cut tofu block into 8 portions
Dust the tofu with potato/cornstarch – ensure that you cover each side of the pieces.
Heat the oil in a pan until hot.
Deep fry the tofu until the pieces start to turn a little golden and the surface goes crispy.
Remove and drain on a wire rack.
Arrange the tofu into a shallow bowl and add the ginger, spring onion, sesame and shichimi on top.
Finish by pouring the sauce around the sides.
It is always nicer to use the freshest tofu that you can find. If you are in east London then head down to The Grocery on Kingsland Road and grab some of their fresh stuff!
I like to play with my toppings! It’s nice to try different things. Try using grated mooli (daikon) and even some dried bonito flakes (katsuobushi.
Do let me know if you try this. I would love to know how it turns out!