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