"Agedashidofu" or (Tofu first deep-fried, then served with dashi soup" is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!
- Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
- flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
- Cornstarch: 1 tablespoon
- Oil for deep-frying
- Freshly grated daikon (to taste)
- Thinly chopped leek (to taste)
- Dashi (konbu/seawed dashi): 100 ml
- Soy sauce: 2 tablespoons
- Mirin/sweet sake:2 tablepoons
- You may add spices of your choice, especially grated ginger and hot chili powder!
- 1. Press as much water out the tofu as possible. Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while. Mix the flour and cornstarch.
- Roll the tofu pieces into the flour and cornstarch so as to cover all sides. If you don't have enough flour/cornstarch, prepare more.
- Drop in deep-frying oil at 170 degrees.
- 2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).
- 3. Pour the dashi in individaul dishes. Place fried tofu in the middle. Top tofu with freshly grated daikon and chopped leek.
- Boil some cut mushrooms in the dashi before serving them together with the tofu!
- Easy and healthy, isn't it?
|Amount Per Serving||%DV|
|Serving Size 63g|
|Recipe makes 2 servings|
|Calories from Fat 10||20%|
|Total Fat 1.15g||1%|
|Saturated Fat 0.18g||1%|
|Trans Fat 0.0g|
|Total Carbs 6.06g||2%|
|Dietary Fiber 0.2g||1%|