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Agedashi Tofu

Agedashi Tofu recipe, brought to you by MiNDFOOD.

Agedashi Tofu

A popular Japanese appetiser, Agedashi Tofu combines the sweetness of mirin, with the saltiness of soy. A delicious way to serve tofu.

Serves 4

275g packet soba noodles

1 tsp dashi flakes

1 cup hot water

2 tbsp mirin

1 tbsp light soy

1 tbsp dark soy

1 tsp caster sugar    

4 green onions, thinly sliced diagonally

300g firm tofu, cut into large squares

⅓ cup cornflour

vegetable oil, for deep frying

100g enoki mushrooms, trimmed, separated

2 tbsp pickled pink ginger, to serve

 

1 Bring a saucepan of water to the boil. Add noodles and cook for 10 minutes or until tender. Drain. Transfer to a large bowl of ice water.

2 Place dashi flakes, water, mirin, soy sauces, sugar and ½ onion into a saucepan. Place over a medium heat and bring to a gentle simmer. Reduce heat to low and simmer for 4 minutes or 
until slightly thickened.

3 Lightly coat tofu with cornflour. Half fill a wok with oil and place over a high heat. When hot, add mushrooms and cook for 2 minutes or until golden and crisp. Transfer to a plate lined 
with paper towel.

4 Add half the tofu to hot oil and cook for 2 minutes or until golden. Transfer to plate with mushrooms. Cook remaining tofu. Place noodles in a bowl and add remaining onion. Toss until combined. Place noodles in four bowls. Place tofu onto individual serving platters. Place small bowls with noodles onto platter. Place pickled ginger into 4 small bowls and add to platter. Spoon sauce over tofu and top with fried enoki mushrooms. Serve.

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