Category: Japanese

Agedashi Tofu

27/10/2019

From this website.

Ingredients

Sauce / Broth

Toppings

Instructions

Make the sauce by putting all the ingredients into a sauce pan.
Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
Cut the tofu 3cm x 4 cm x 2cm
Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

22/6/2019

Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavour of the broth.
Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavour will deepen and develop.
Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time