Dairy-Free Agedashi Tofu

Ingredients

• 1 block Firm tofu
• 1/2 cup Potato starch
• 1 cup Vegetable oil
• 2 cups Dashi
• 1/4 cup Soy sauce
• 2 tablespoons Mirin
• 1/2 cup Grated daikon radish
• 1 tablespoon Grated ginger
• 2 tablespoons Green onions
• 1 sheet Nori seaweed

Instructions

1. 1Place the 1 block of firm tofu on a clean surface and gently press it with your hands or a clean towel 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 dish or bowl. Add the tofu cubes to the potato starch and gently toss them until each cube is evenly coated.
3. 3Pour the 1 cup of vegetable oil into a medium-sized 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 in batches if necessary). Fry the tofu for 3-5 minutes, or until it is golden brown and crispy on all sides. Use a slotted spoon to remove the fried tofu from the oil and place it on a plate lined with paper towels to drain.
5. 5In a medium saucepan, combine the 2 cups of dashi, 1/4 cup of soy sauce, and 2 tablespoons of mirin. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Simmer for 1 minute.
6. 6Divide the warm dashi broth evenly among four serving bowls. Carefully place the crispy fried tofu cubes into each bowl of broth.
7. 7Top the tofu and broth in each bowl with a portion of the 1/2 cup of grated daikon radish, 1 tablespoon of grated ginger, 2 tablespoons of green onions, and a small piece of the 1 sheet of nori seaweed.

Related Guides