Deep-fried tofu served with dashi-based sauce is called agedashi-dofu in Japan. Agedashi-dofu can be arranged in your way, adding various ingredients in the sauce.
Ingredients:
- 2 blocks firm tofu
- 4 shiitake mushrooms, sliced
- 1 1/2 cup dashi soup stock
- 3 Tbsp soy sauce
- 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
- *katakuriko, or corn starch for dusting tofu
- *vegetable oil for frying.
Preparation:
To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 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 2 Tbsp of 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.
Divide fried tofu into individual bowls and pour mushroom sauce over them.
*Makes 4 servings
*Makes 4 servings