Agedashi Tofu

Ingredients

• 1 block Firm or silken tofu
• 0.25 cup Potato starch or cornstarch
• 1 cup Dashi stock
• 1.5 tablespoons Soy sauce
• 1.5 tablespoons Mirin
• 2 cups Neutral oil for frying
• 1 teaspoon Grated ginger(optional)
• 1 stalk Scallions, thinly sliced(optional)
• 1 pinch Katsuobushi (Bonito flakes)(optional)

Instructions

1. 1

   Wrap the tofu in paper towels and place a heavy plate on top for 15 minutes to drain excess moisture.

2. 2

   In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer over medium heat, then keep warm.

3. 3

   Cut the drained tofu into 2-inch cubes.

4. 4

   Heat the oil in a deep pan to 350°F (175°C).

5. 5

   Dredge each tofu cube in starch, shaking off any excess. Immediately place into the hot oil.

6. 6

   Fry the tofu for 2-3 minutes, turning occasionally, until the coating is light golden and crispy. Drain on a wire rack.

7. 7

   Place the fried tofu in a shallow bowl and pour the warm broth around the base.

8. 8

   Garnish with grated ginger, scallions, and bonito flakes before serving immediately.