Deep-fried tofu served with dashi-based sauce is called agedashi-dofu in Japan. Agedashidofu can be arranged in your way, adding various ingredients in the sauce.
Basic Agedashidofu Recipe
Basic Agedashidofu Recipe
Ingredients:
- 2 blocks firm tofu
- 4 shiitake mushrooms, sliced
- 1 1/2 cup dashi soup stock
- 3 Tbsp. soysauce
- 2 Tbsp. mirin
- 1/2 carrot, cut into thin strips
- 1/2 small onion, thinly sliced
- 1 enoki mushroom, cuto into 2-inch length
- 2 Tbsp. katakuriko (potato starch), or corn starch and 2 Tbsp. water
- *katakuriko, or corn starch for dusting tofu
- *vegetable oil for frying.
Preparation:
Wrap tofu with paper towels and place it on a cutting board. Put another cutting board or a plate on the tofu to remove liquid from tofu. Leave it for 15 minutes. Put dashi, mirin, and soy sauce in a medium pot and heat on medium heat. Add carrot and onion in the soup and simmer until soften. Add shiitake and enoki mushrooms in the pot. Mix katakuriko starch and water in a small bowl. When the sauce boils, add the starch and water mixture in the mushroom sauce and stir quickly. Stop the heat. Dry drained tofu with paper towels and cut each tofu in half. Dust tofu with katakuriko starch thinly. Heat oil to 350 degrees F in a deep frying pan and fry tofu until turn brown. Serve fried tofu in plates and pour mushroom sauce over them.*Makes 4 servings
