Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, agedashi tofu. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Agedashi Tofu is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Agedashi Tofu is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have agedashi tofu using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Agedashi Tofu:

1. Make ready 500 g Fresh Momen Tofu *OR medium soft Tofu
2. Prepare Potato Starch Flour
3. Prepare Grated Daikon Radish
4. Take Oil for frying
5. Prepare Grated Ginger
6. Make ready 1 Spring Onion *finely chopped
7. Take <Sauce>
8. Prepare 4 tablespoons Soy Sauce
9. Make ready 4 tablespoons Mirin
10. Prepare 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder

Instructions to make Agedashi Tofu:

1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board on top as a weight, and set aside for 1/2 hour so that excess water would be removed.
2. Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.
3. Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
4. Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.

So that is going to wrap this up for this exceptional food agedashi tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!