Agedashi Tofu
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 2 tbsp. sake
- 1 green onion finely chopped
- 1 pkg medium firm (regular) tofu
- 1/2 – 1/3 cup (4 tbsp. or more) corn starch
- oil for deep frying (i use canola or vegetable oil
- 2 packs katsuobushi (dried bonito flakes)
- pickled red ginger (kizami shoga) for garnish
- Carbohydrate 0.7798 g
- Cholesterol 0 mg
- Fat 0.014 g
- Fiber 0.11200000166893 g
- Protein 1.4714 g
- Saturated Fat 0.00154 g
- Serving Size 1 1 -3 (14g)
- Sodium 782.04 mg
- Sugar 0.66779999833107 g
- Trans Fat 0.00392 g
- Calories 8 calories
In a small bowl, put corn starch. In another bowl, combine the seasoning ingredients and mix. Place the tofu on a plate and microwave it for 1 minute. Leave it on the plate for a few minutes to dehydrate. Discard water.Cut Tofu into small square pieces. The thickness should be about ½ inches.In a non-stick frying pan, heat ¼ inch of oil on high heat.When the oil is hot, dredge all sides of tofu in corn starch and gently place it in the pan. Cook tofu until all sides get crispy and golden brown.Use paper towels to wipe off oil in the pan. When it’s clean, add the seasonings and katsuobushi. Flip tofu and shake the pan to evenly coat the sauce around tofu.Serve on a plate and garnish with green onions and pickled ginger. Serve immediately.
