Agedashi Tofu

Feb 08, 2012 @ 6:48 PM
Posted by Namiko Chen, Special Contributor

Nutrition

Cal/Serving: 624
Daily Value: 31%
Servings: 3

Low-Carb

Fat	53g	81%
Saturated	4g	22%
Trans	0g	0%
Carbs	32g	11%
Fiber	2g	9%
Sugars	6g	0%
Protein	14g	28%
Cholesterol	2mg	1%
Sodium	828mg	34%
Calcium	287mg	29%
Magnesium	66mg	17%
Potassium	425mg	12%
Iron	3mg	16%
Zinc	1mg	9%
Vitamin A	52IU	1%
Vitamin C	12mg	20%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	10%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	9%
Folic Acid (B9)	47µg	12%
Vitamin E	10mg	50%
Vitamin K	14µg	17%
Fatty acids, total monounsaturated	35g	0%
Fatty acids, total polyunsaturated	10g	0%

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Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all.

A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss.

Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.

INGREDIENTS

One 14-ounce package regular tofu (momen tofu)
1 cup dashi stock*
2 tablespoons soy sauce
2 tablespoons mirin
1/2 cup cornstarch
Vegetable oil, for frying
One 1-inch piece daikon, grated
1 scallion, chopped
Katsuobushi (bonito flakes), for garnish (optional)
Shichimi (Japanese chile flakes), for garnish (optional)

DIRECTIONS

Over the sink, drain the water from the tofu for 5-10 minutes. Cut into 6-8 cubes and transfer to a plate. Microwave on high for 3 minutes. Let cool and dehydrate. In a small saucepan, heat the dashi stock, soy sauce, and mirin over medium heat just until warm. Remove from the sauce from heat and cover with a lid.

In a nonstick frying pan, heat ¼- to ½-inch oil over high heat to 340-350 degrees. Deep fry until golden brown, about 5 minutes. Transfer to a paper towel to drain. Place the tofu in a serving bowl, garnish with grated daikon and scallion, and pour the sauce on top. Garnish with bonito flakes and Japanese chile flakes, if desired.