Agedashi Dofu – Deep-fried tofu
Deep-fried tofu is a staple menu item at izakaya. It is very warm and delicious to eat on a cold winter day. The trick is to make the outside crispy and the inside fluffy. It’s a very nice dish that is delicious and voluminous just by spending a little time on the tofu. The smaller ones are easier to fry and easier to eat, so try making them with that in mind!
Ingredients
Adjust Servings
| 1/3 | block | Firm tofu |
| 2 | tablespoon | Potato starch |
| 25 | gram | Radish |
| a little | Ginger | |
| 2 | tablespoon | Dashi |
| 1 | teaspoon | Light soy sauce |
| 1 | teaspoon | Mirin |
Equipments
- Tempura Fryer Pot
- Grater
Method
1.
Cover the cotton tofu with a makisu, drain off the water, and cut into easy-to-eat pieces.
2.
Put salad oil in a pot and heat it to 170 degrees.
3.
Put the dashi, light soy sauce, and mirin in a pot and bring to a boil.
4.
Put tofu in a bowl, add ③, and add grated radish and grated ginger.