Agedashi Tofu 揚げ出し豆腐

Ingredients

• 300 g Firm Tofu
• 2 tbsp Katakuriko corn starch
• Cooking Oil to deep-fry
• 1/2 cup dashi (*1)
• 2 tbsp soy sauce
• 2 tbsp Mirin
• 1 tbsp sugar
• 5 cm of daikon grated or 1/4 cup
• 1 scallions
• 1 piece ginger (grated)
• 1/4 tsp Shichimi Togarashi
• 1 tsp White sesame seeds to sprinkle *2

Instructions

1. 1

   Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.

2. 2

   Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm) *3

3. 3

   Heat oil in a deep frying pan to 170°C.

4. 4

   When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush. *4

5. 5

   Deep-fry 4 pieces of the tofu at a time for a few minutes.

6. 6

   Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

7. 7

   Make the sauce by putting all the ingredients into a sauce pan.

8. 8

   Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.

9. 9

   Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.