16 November 2013

揚げ出し豆腐 Agedashi Tofu

This Agedashi Tofu is one of the "must order" dish if we go to the Japanese Restaurant with Gabriel. So glad that Alan from Travelling-foodies write out so clearly how to make this dish, now I can cook it at home too. \(^0^)/ save $$$ aiyo...越来越像欧巴桑了!

The tofu used here is the silken soft tofu, I had used the Japanese egg tofu also, the texture is a bit firm if compared with soft tofu, I like the former. The trick of this dish is to make sure the tofu is thoroughly pat dried with kitchen paper, so no splatter of oil while cooking. Oh, yes, Bonito flakes is a must to get the taste! Itadakimasu! \(^=*)/

1 box of soft tofu
cooking oil for deep frying the tofu
60g of corn flour/potato flour or tapioca flour

Tofu sauce:
1 tbsp mirin
1 tbsp light soy sauce
2 tbsp warm water
1 tsp sugar
some bonito flakes
some spring onions, chopped

1. Take out the tofu from its box, cut it into 6~8 big pieces. Place it on a piece of kitchen paper, let the tofu dried for 30 mins. (or you may use more kitchen paper to pat the tofu dried)
2. Heat up a deep saucepan with oil, while waiting for the cooking oil to turn hot, place a piece of tofu on the flour, gently coat the tofu with flour, pat off excessive flour (or the tofu may have floury taste), slowly lower down the tofu to the oil. Deep fried for 2 mins or until the tofu turned slightly brown. 
3. Place the fried tofu on a piece of kitchen paper. 
4. To prepare the tofu sauce, add mirin, light soy sauce, warm water and sugar together, mix well. Place the tofu on the sauce and sprinkle with bonito flakes and spring onions.