1. Agedashi Tofu by Nami of Just One Cook Book
She uses soft tofu in her recipe along with vegetable oil, potato starch, dashi (kombu dashi for vegetarian – she has a homemade recipe on her blog), mirin, soy sauce, scallion, daikon radish and Japanese seven spice.
Included is a step-by-by step photo tutorial as well as video tutorial.
She suggest squeezing the liquid out of the tofu for 15-minutes. I think I may have done 5-minutes so I’ll have to try getting more of the water out next time.
After chopping the onions and grating the radish (and making the sauce) she deep fries the tofu. Agedashi is crispy on the outside and creamy on the inside. Read the rest of her tutorial as well as some interesting tidbits about this appetizer on her blog Just One Cook Book.
2. Deep Fried Tofu by Bebe Love Okazu
This recipe looks very simple.
– drain the tofu
– coat it with potato starch
– fry it
– make sauce and cut up vegetables
Visit Judy Ung’s blog Bebe Love Okazu for the complete recipe.
Tip: Tofu frying tips from Andrea Nguyen of Viet World Kitchen vietworldkitchen.com/blog/2012/06/tofu-frying-tips
3. Fried Tofu in Dashi Sauce by Natsuko Kure
For this version you’ll need soft tofu, potato starch, Enoki mushroom, chives, salad oil, Dashi stock and Dashi flakes (make sure it is vegetarian), soy sauce, mirin, and Nori seaweed.
Tip: Drain Your Tofu The Right Way – Natsuko drains her tofu using the microwave. Visit her to see how she does it.
Don’t these recipes sound yummy?
Next time I cook for my son I’m going to try draining the tofu as Natsuko suggests as well as taking a few pointers from Andrea on frying so I don’t get splattered with grease.