Ease of Preparation: Easy
Time of Preparation: 30 minutes
Yield: 4 servings
If you’re not a tofu lover yet, prepare to be converted! This recipe gives you the crispiest, crunchiest fried tofu you’ve ever had, and the added umami punch of mushroom powder pushes it over the top! Dip into the perfectly balanced dipping sauce and prepare to sing the praises of tofu!
Ingredients:
Agedashi Tofu:
- 1 pound (454 g) medium firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- ½ cup (120 ml) corn starch or potato starch
- 2 eggs, beaten
- 2 cups (470 ml) panko breadcrumbs
- Peanut oil (for frying)
- Vietnamese mushroom powder
Dipping Sauce:
- 2 teaspoons (10 ml) vegetarian dashi powder
- 1 cup (240 ml) water
- 2 tablespoons (30 ml) mirin
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) gochujang
To Serve:
- Agedashi Tofu
- Dipping Sauce
- 4 scallions, greens only, sliced thin on a bias
Method:
For the Agedashi Tofu:
Wrap the cubes of tofu in paper towel for 20 minutes to soak up the moisture.
In a heavy pot, heat the peanut oil over medium heat to 325 F (160 C).
While the oil is heating, unwrap the tofu and dredge in corn or potato starch.
Dust off the excess and roll in the beaten egg mixture.
Let the excess drip off and roll in the panko to fully crust the tofu on all sides.
Fry the breaded tofu in peanut oil for 3-4 minutes.
Drain on a lined plate, keep warm.
Season the crispy tofu with some Vietnamese mushroom powder.
For the Dipping Sauce:
In a small pot, gently heat the dashi powder and water until just dissolved.
Add mirin, soy sauce, gochujang, and whisk together. Remove from heat and set aside.
To Serve:
Divide the sauce into 4 small shallow bowls, divide the tofu evenly over the sauce.
Garnish with scallions.
Vegetarian Dashi
Ingredients:
- 4 2-inch (5 cm) squares kombu (about 1 ½ ounces/42 g)
- 2 dried shiitake mushrooms
- 2 quarts (2 L) cold water
Method:
Combine and soak overnight or until desired flavor is achieved.
OR
Bring all to boil, remove from heat, cover and steep for 30 minutes or until desired flavor is achieved.
Strain well through a fine strainer, reserve stock and solids separately and use, as needed, for recipes.
