Agedashi Tofu

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make.  You can buy blocks of cotton tofu for around £1.50 in most Oriental supermarkets, and if you have this with some salad and rice it works out to be fairly cheap. Make sure you use fresh soft tofu and try to get it as dry as possible before coating in the flour.

1 block of fresh cotton tofu
cornflour for dusting
1/4 daikon, grated
2 spring onions, finely chopped
2 tablespoons soy sauce
a pinch of caster sugar
1 tablespoon sake
2 tablespoons mirin
1/4 inch ginger
200ml dashi stock (made with dashi powder and water)
vegetable oil for deep frying

Drain the tofu and pat dry in a clean dry tea towel. Cut carefully into cubes and dry again.
In a small saucepan combine the dashi, soy, sake, sugar and mirin. Grate in the ginger and gently heat without boiling.
Heat the oil in a wok or a deep pan.
Sprinkle the flour on a plate and coat the tofu cubes. .
Deep fry the tofu cubes until golden and crisp. Drain on kitchen paper and place in the bowls. Pour a little of the sauce over the tofu and place a mound of grated daikon over each piece of tofu
Sprinkle with the spring onion.
Serve immediately.

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