Gluten-Free Agedashi Tofu

Ingredients

• 1 block Firm tofu
• 1/2 cup Potato starch
• 1 cup Vegetable oil
• 2 cups Dashi stock
• 2 tablespoons Tamari sauce
• 2 tablespoons Mirin
• 1/2 cup Grated daikon radish
• 2 stalks Green onions
• 1 teaspoon Grated ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block of firm tofu on a clean surface. Gently press down on the tofu with your hands or a clean towel to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Place the 1/2 cup of potato starch in a shallow dish. Add the tofu cubes to the dish and gently toss them until each cube is evenly coated with the potato starch.
3. 3Pour the 1 cup of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully add the coated tofu cubes to the hot oil, being careful not to overcrowd the pot. Fry the tofu for 3 to 4 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. 5While the tofu is frying, combine the 2 cups of dashi stock, 2 tablespoons of tamari sauce, and 2 tablespoons of mirin in a separate saucepan. Heat this mixture over medium heat until it gently simmers. Keep it warm.
6. 6Prepare the garnishes: thinly slice the 2 stalks of green onions. Have the 1/2 cup of grated daikon radish and 1 teaspoon of grated ginger ready.
7. 7To serve, divide the crispy fried tofu among 4 bowls. Ladle the warm dashi broth mixture over the tofu. Garnish each bowl with the grated daikon radish, sliced green onions, and grated ginger.

Substitutions

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