Agedashi Tofu in a Single Frying Pan

• 1 block Tofu (firm or silken tofu)
• 1 Katakuriko
• 1 Vegetable oil
• 2 tbsp if 3x concentrate, 3 tablespoons if 2x Mentsuyu (kombu based)
• 1 tbsp Mirin
• 3 tbsp Water, 3 heaping tablespoons

1. Slice the tofu in half horizontally, then into bite-sizes.
2. Heat vegetable oil in a frying pan.
3. Coat the cubes of tofu in katakuriko and drop into the frying pan.
4. Flip the tofu over when browned (handle them with care since they're delicate).
5. Brown the top and bottoms (no need to cook the sides.
6. Add the mentsuyu, water, and mirin and simmer (the sides should become smooth and less floury).
7. It's done when the sauce thickens!
8. (garnish with thinly sliced green onions if available).
9. Tips to prevent the tofu from crumbling 1.
10. Cut the tofu into small pieces.
11. This should prevent the tofu from crumbling.
12. Try cutting the tofu into larger pieces when you get used to making this dish after a few attempts.
13. 2.
14. Silken tofu is much softer and difficult to handle, so I advise you to try using firm tofu first.
15. When you get used to this recipe, you should be able to use silken tofu without difficulty.

katakuriko, vegetable oil, mirin, water

Taken from cookpad.com/us/recipes/148867-agedashi-tofu-in-a-single-frying-pan (may not work)