November 3, 2009

agedashi tofu

Agedashi tofu is one of the appetizers we like to order when we eat at our favorite Japanese restaurant. I've made them before without the shaved bonito flakes but I must say adding it made it more authentic in terms of taste and appearance. For the sauce, combine Japanese soy sauce with some water, mirin (Japanese sweet wine) and a few shaved bonito flakes. Let this simmer for a few minutes. Cut the tofu into cubes then place them on paper towels or a thick kitchen towel, cover with more towels and put some weight on top (like a heavy chopping board) to get rid of excess water. Sprinkle the tofu evenly with cornstarch and pan-fry until lightly browned. To serve, pour the sauce on top of the tofu and garnish with sliced green onions.

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