Agedashi Tofu with Daikon Radish

Ingredients

• 1 block Firm tofu
• 1/2 cup Potato starch
• 2 cups Vegetable oil
• 2 cups Dashi broth (vegan)
• 3 tbsp Soy sauce
• 3 tbsp Mirin (sweet rice wine)
• 1/2 cup Daikon radish
• 2 stalks Scallions
• 1 tsp Ginger

Instructions

1. 1Place the 1 block of firm tofu on a clean surface and press it firmly to remove as much excess water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Place the 1/2 cup of potato starch in a shallow bowl. Add the tofu cubes to the bowl and gently toss them until each cube is evenly coated with the potato starch.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully add the coated tofu cubes to the hot oil, being careful not to overcrowd the pot. Fry the tofu for 4-6 minutes, or until all sides are golden brown and crispy. Use a slotted spoon to remove the fried tofu and place it on a plate lined with paper towels to drain.
5. 5In a medium saucepan, combine the 2 cups of dashi broth, 3 tablespoons of soy sauce, and 3 tablespoons of mirin. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it simmer for 2 minutes.
6. 6While the broth is simmering, grate the 1/2 cup of daikon radish using a fine grater. Thinly slice the 2 stalks of scallions. Grate the 1 teaspoon of ginger.
7. 7Divide the fried tofu cubes among four serving bowls. Ladle the simmering dashi broth mixture over the tofu in each bowl.
8. 8Top the tofu and broth with the grated daikon radish, sliced scallions, and grated ginger. Serve immediately.

Related Guides