Vegan Agedashi Tofu

Ingredients

• 1 block (14 oz) Firm Tofu
• 1/2 cup Potato Starch
• 2 cups, for frying Vegetable Oil
• 2 cups Dashi Broth
• 2 tablespoons Mirin
• 1 teaspoon Sugar
• 1 teaspoon, grated Ginger
• 2 stalks, sliced Green Onion

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

Instructions

1. 1Place the 1 block (about 400 g) Firm Tofu on a clean surface and gently press it to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Place the 1/2 cup Potato Starch in a shallow dish. Add the tofu cubes to the dish and gently toss them until each cube is evenly coated in the starch.
3. 3Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or a deep skillet. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully add the starch-coated tofu cubes to the hot 2 cups of Vegetable Oil, being sure not to overcrowd the pot. Fry the tofu for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. 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 separate medium saucepan, combine the 2 cups Dashi Broth, 2 tablespoons Mirin, and 1 teaspoon Sugar. Heat this mixture over medium heat, stirring until the sugar dissolves, and bring it to a gentle simmer for 2 minutes.
6. 6Divide the crispy fried tofu among four serving bowls. Ladle the warm dashi broth mixture over the tofu. Garnish each bowl with the 1 teaspoon, grated Ginger and the 2 stalks, sliced Green Onion.

Substitutions

Related Guides