Agedashi Style Tofu

• Agedashi Syrup
• 1 cup vegetable dashi or stock
• 2-1/2 tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon wasabi paste
• 1/2 teaspoon seaweed powder or finely crumbled nori
• 2 teaspoons cornstarch as a slurry with 2 Tbsp cold water
• Tofu and Toppings
• 1 cake organic soft tofu
• 1/2 cup potato flour
• 1 teaspoon togarishi Japanese pepper
• sunflower or canola oil
• 15 basil leaves - chiffonade
• 2 Thai red chili - seeded and finely sliced
• 2" ginger - peeled and coarsely grated

1. Bring stock, tamari, vinegar, wasabi and seaweed powder to a boil over medium heat. Whisk in cornstarch mixture and heat until sauce has slightly thickened. Reduce heat and keep warm over very low heat.
2. Drain tofu on paper towels for 15 minutes and cut in 8 cubes. Mix potato flour and togarishi together in a wide bowl or pie plate. Heat 2" of oil in a wok to 350-360u0b0. Prepare toppings (basil leaves, Thai red chili, ginger).
3. When oil is hot, quickly fry shredded ginger until golden - about 45 seconds. Remove to paper towel to drain. Quickly fry basil for 15-20 seconds and remove to paper towel to drain.
4. Coat tofu cubes in flour and shake off excess. Fry until golden. Remove and drain on paper towel.
5. Place 2 Tbsp of agedashi syrup in each of 4 small bowls or plates. Rest 2 cubes of tofu on top and top with basil, ginger and chili.
6. http://www.mvegetarianrecipes.ca/recipes/appetizerssides/agedashi-style-tofu

agedashi syrup, vegetable dashi, tamari, rice vinegar, wasabi paste, seaweed powder, cornstarch, toppings, cake, flour, togarishi japanese pepper, sunflower, basil, red chili, ginger

Taken from food52.com/recipes/18956-agedashi-style-tofu (may not work)