Agedashi Dofu
- 2 pieces firm tofu (cubes)
- 2 tablespoons dashi stock
- 3 -4 tablespoons soya sauce
- 2 tablespoons sugar
- 2 -3 tablespoons cornflour
- vegetable oil
- 1 daikon radish (large white radish)
- freshly grated gingerroot
- 1 spring onion
- Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
- Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
- Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
- Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
- Eat immediately and savour the goodness.
firm tofu, dashi stock, soya sauce, sugar, cornflour, vegetable oil, daikon radish, gingerroot, onion
Taken from www.food.com/recipe/agedashi-dofu-316920 (may not work)