Agedashi Tofu
Agedashi Tofu is a traditional Japanese dish featuring deep-fried tofu served with a flavorful dashi-based sauce. It's a popular appetizer known for its delicate texture and umami-rich taste.
Prepare the tofu by lining a plate with three layers of paper towel, placing the tofu on it, and covering it with an additional 2-3 layers of paper towel. Then, place a frying pan on top and let it sit for 15 minutes to drain the water out. Then, cut it into equal 6 pieces
Place a plate onto mixing bowl lid and weigh potato starch into it. Set aside.
In the mixing bowl, grate the daikon radish for Turbo | 2 sec | 2 times until finely grated. Set aside and clean the mixing bowl.
In the cleaned Thermomix® mixing bowl, combine dashi powder, water, mirin, and soy sauce. Cook this mixture for 5 min | 100°C | Speed 1. Once done, leave it in the mixing bowl and set it aside.
Heat a frying pan over medium-high heat and fill it with 2-3 cm of oil. Coat the tofu lightly in potato starch, working in batches, and fry until golden on both sides. Carefully transfer the fried tofu onto a plate lined with paper towels to drain excess oil.
To serve, place the fried tofu in individual serving bowls, then divide the sauce between each bowl. Gently pour the sauce along the edges of each bowl, avoiding wetting the top of the fried tofu. Top with grated daikon, grated ginger, and chopped spring onion. Optionally, garnish with 2 g of katsuobushi (dried bonito flakes) and shichimi togarashi for added flavor.
Ingredients
Directions
Prepare the tofu by lining a plate with three layers of paper towel, placing the tofu on it, and covering it with an additional 2-3 layers of paper towel. Then, place a frying pan on top and let it sit for 15 minutes to drain the water out. Then, cut it into equal 6 pieces
Place a plate onto mixing bowl lid and weigh potato starch into it. Set aside.
In the mixing bowl, grate the daikon radish for Turbo | 2 sec | 2 times until finely grated. Set aside and clean the mixing bowl.
In the cleaned Thermomix® mixing bowl, combine dashi powder, water, mirin, and soy sauce. Cook this mixture for 5 min | 100°C | Speed 1. Once done, leave it in the mixing bowl and set it aside.
Heat a frying pan over medium-high heat and fill it with 2-3 cm of oil. Coat the tofu lightly in potato starch, working in batches, and fry until golden on both sides. Carefully transfer the fried tofu onto a plate lined with paper towels to drain excess oil.
To serve, place the fried tofu in individual serving bowls, then divide the sauce between each bowl. Gently pour the sauce along the edges of each bowl, avoiding wetting the top of the fried tofu. Top with grated daikon, grated ginger, and chopped spring onion. Optionally, garnish with 2 g of katsuobushi (dried bonito flakes) and shichimi togarashi for added flavor.
