“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!
Veagn Agedashidofu!
INGREDIENTS: For 2 people
-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)
-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons
-You may add spices of your choice, especially grated ginger and hot chili powder!
RECIPE:
1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.
Drop in deep-frying oil at 170 degrees.
2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).
3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.
SUGGESTION:
Boil some cut mushrooms in the dashi before serving them together with the tofu!
Easy and healthy, isn’t it?
RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi
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日本語のブログ
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salut le daikon ressemble à du radis noir non ?
a bientot Pierre
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Oui, Pierre, pratiquement, a la seule difference que le daikon est plus piquant quand rape.
Incidemment, on commence a trouver des radis noirs au Japon!
Bien amicalement,
Robert-Gilles
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greeting friend! This recipe so beautiful to eat as it is to read about. I love the flavors and the textures. Just a moment ago, I read an interesting article in the Financial Times attached here:
http://www.ft.com/cms/s/2/407812a6-dae2-11de-933d-00144feabdc0.html
I hope you enjoy it. Cheers to you Robert-Gilles. wb
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Cheers, dear Warren!
I read the article you kindly introduced. It is a very good one, indeed!
Thanks again!
Robert-Gilles
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Dear Robert,
You have just posted up something I love…tofu tofu what a wonderful dish this is. Arigato 😀
Regards,
Elin
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Dear Elin!
I’m glad you liked it!
Will keep my eyes and ears opened for more!LOL
Cheers,
Robert-Gilles
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