This agedashi tofu recipe can be found in Lauren Burns’ first recipe book Food from a Loving Home and is reprinted with her permission.
Agedashi tofu is a Japanese dish of fried tofu served in a flavoursome broth and is complemented by the punch of fresh ginger and clean crispness of daikon radish.
It’s a lovely entree or accompaniment to an Asian-style meal or simply on its own with a bowl of hot rice. Be sure to use medium-soft tofu for this dish - silken tofu will fall apart, while tofu that is too firm will not achieve the beautiful lightness that makes the dish so delicate.
Serves four people.
375g medium-soft fresh tofu
Cornflour or potato flour or plain flour, for dusting (cornflour or potato flour will puff up the crust more than plain flour)
60 - 120ml vegetable oil or grapeseed oil, for frying
2 x 10g sachets vegetarian dashi
1 litre water
4 tablespoons mirin
4 tablespoons tamari
1 tablespoon freshly grated daikon radish
4cm piece fresh ginger, grated
2 spring onions, finely chopped
Wrap the tofu in paper towel or a clean tea towel to absorb any moisture, then cut into 3 - 4cm cubes and dust with flour.
Heat the oil in a frying pan until hot, then fry the tofu over a high heat for 2 - 3 minutes each side until light and golden.
The cubes should look like they are about to burst. Drain on paper towel.
To make the broth, combine the dashi and water in a saucepan.
Add the mirin and tamari and heat gently until hot but not boiling.
Pour broth equally into each serving bowl. Divide the tofu among the bowls, then top with daikon and ginger.
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.