japanesevegetarianvia groq
Agedashi Tofu
A classic Japanese dish featuring deep-fried tofu in a light broth, served with grated daikon and tempura bits.
⏱35 min🍽4 servings📊easy
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Ingredients
- ●1 block (14 oz) TofuExtra-firm, drained and cut into 1-inch cubes
- ●2 tablespoons Soy sauceFor the broth
- ●2 tablespoons MirinFor the broth
- ●2 tablespoons SakeFor the broth
- ●4 cups WaterFor the broth
- ●2 tablespoons CornstarchFor the broth
- ●1/2 cup Vegetable oilFor frying
- ●1 cup Grated daikonFor garnish
- ●1 cup Tempura bitsFor garnish
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Instructions
- 1
Cut the tofu into 1-inch cubes and set aside.
- 2
In a medium saucepan, combine soy sauce, mirin, sake, and 4 cups of water.
- 3
Whisk in the cornstarch and bring the mixture to a boil over high heat.
- 4
Reduce the heat to low and simmer for 5 minutes.
- 5
While the broth is simmering, heat 1/2 cup of vegetable oil in a deep frying pan over medium-high heat.
- 6
Fry the tofu cubes until golden brown, about 3-4 minutes per side.
- 7
Remove the tofu from the oil and place it on a paper towel-lined plate to drain any excess oil.
- 8
To serve, place the fried tofu in a bowl and ladle the hot broth over the top.
- 9
Garnish with grated daikon and tempura bits.