agedashi tofu

agedashi tofu, so delicious! i first started making this while living in a beautiful share house with lovely japanese people and this amazing lady and the memories return so fresh when i make this special dish.

i use firm tofu, not drained and pressed so that the texture is somewhere between extra firm and silken.

soup/sauce

per person:

1tsp vegetable stock powder

1Tbs finely chopped arame or other fine seaweed

1-2tsp tamari, or to taste

300ml boiling water

optional: shredded carrot, celery, leek, finely diced pumpkin

heat all ingredients in a small saucepan; keep warm until serving

potato starch

tofu

oil for frying

to serve: steamed rice and finely chopped spring onion, greens only

cut the tofu into 2cm cubes; dredge in a small dish of potato starch and fry on low-medium heat immediately. turn so that each side is cooked for about a minute, ensuring that the sides colour minimally if at all (turn heat lower if needed)

serve sauce in small bowls, and sit tofu in sauce. sprinkle with spring onion and eat immediately!