Agedashi Tofu | One World Kitchen

We couldn’t do a show about Japanese cuisine without tofu. Here we deep-fry the firm variety to a crispy golden brown (helped by the magic of potato starch), and serve it with red chili relish and a sauce similar to a classic tempura.

Serves 3 to 4

Ingredients

Daikon and red-chili relish

• 1 cup (250 mL) finely grated fresh daikon (as finely grated as you can)
• 1 teaspoon (5 mL) red chili flakes or 1 red bird’s eye chili, finely chopped

For the sauce

• 3/4 cup (185 mL) dashi stock (see the tip here)
• 3 tablespoons (45 mL) low-sodium soy sauce
• 3 tablespoons (45 mL) mirin (Japanese cooking wine)
• 1/2 cup (125 mL) bonito flakes (katsuobushi)

For the tofu

• 1 block firm tofu, about 10 ounces (285 g)
• Potato flour, for coating the tofu
• Vegetable oil for deep-frying, about 4 cups (1 L)
• 4 green onions, thinly sliced on the bias
• 2 sheets nori (dried seaweed), cut into thin strips using scissors

Directions

1. Make the daikon and red-chili relish first so that the flavours infuse. Place the daikon in a fine-mesh sieve over a bowl, and squeeze out the excess moisture. Mix it with the chili flakes (or fresh chili) right in the sieve. Set aside.
2. Make the sauce. Place the dashi, soy, and mirin in a medium saucepan, and bring to a simmer over medium heat. Add the bonito flakes and let it simmer for 3 minutes. Strain and keep warm.
3. In a heavy-bottomed pot or wok, heat the oil over medium-high heat to 350°F (177°C). Line a baking sheet or large plate with paper towels.
4. Slice the tofu into 8 pieces, and pat dry using paper towels. Place the potato flour in a bowl or dish, and add the tofu a few pieces at a time to cover with the starch. Deep-fry the tofu, turning it over a few times until the surface is golden and crispy, about 5 minutes. With a slotted spoon or spider, transfer the tofu onto the paper towels to drain.
5. Place the tofu in a serving bowl, and pour over some of the sauce. Garnish with the green onions, daikon and red-chili relish, and nori.