Japaneseby Wikibooks CookbookAgedashi TofuServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4–6 oz (~115–170 g) soft tofuPotato starch or corn starchOil for deep frying½ cup (120 ml) dashi2 Tbsp (30 ml) light soy sauce1½ Tbsp (22.5 ml) mirinGreen onions, thinly slicedGrated gingerGrated daikon (white radish)StepsStep-by-step0 of 8 done1Cut the soft tofu into rectangular pieces about 1 inch thick.2Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.3In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.4Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.5Heat the oil to 355°F (180°C) for deep frying.6Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.7Remove and drain on paper towels.8Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
