Age-Dashi Tofu (Crispy Tofu with Plant-Based Dashi Sauce)
The melt-in-your-mouth texture and flavor of silken tofu will never cease to impress your guests. One of the most beloved dishes in Japan, and a perfect starter or side dish.
Ingredients
Cooking Instructions
step 1
Wrap the Silken Tofu (10.5 oz) in a paper towel and place a slight weight on the top. Leave it for 20-30 minutes to drain the liquid.
step 2
While draining tofu, cut Zucchini (1/3), Eggplant (1/4), and Red Bell Pepper (1/2) into bite-sized pieces. Thinly slice the Spring Onions (2 stalks) for garnishing.
step 3
Peel Pickled Daikon Radish (2/3 cup) and grate it. Place the grated daikon radish in a strainer to drain. Peel Fresh Ginger (1) and grate.
step 4
Make the stock by mixing Kombu Powder (1 tsp) with Water (1 1/4 cups).
step 5
Pour the stock, Soy Sauce (3 1/3 Tbsp), and Mirin (3 1/3 Tbsp) into a pot and cook over high heat. Once boiled, turn off the heat. Pour most of the sauce into a separate tray and set it aside for the veggies. Keep the rest of the sauce (150 ml) in the pan for later.
step 6
In a medium pot, heat Cooking Oil (as needed) 4 cm (1 1/2 to 2-inches) from the bottom of the pot, and bring the oil temperature to about 340 degrees F ( 170 degrees C).
step 7
Deep-fry the vegetables until the vegetables are vibrant and cooked through. Move the veggies to a lined tray to drain the oil. Then, put them on the tray with the sauce.
step 8
Wipe the surface of tofu off and cut it into 8 pieces.
step 9
Mix Potato Starch (2 1/2 Tbsp) and All-Purpose Flour (4 Tbsp). Coat the tofu with that mixture and fry immediately. The oil temperature should be 340 degrees F ( 170 degrees C).
step 10
Fry until the coating (crust) becomes hardened and crispy. Transfer them to a lined tray to drain off the oil.
step 11
Serve the tofu and vegetables on a plate. Garnish with grated daikon radish, ginger, and spring onion. Right before serving, pour the reserved pan sauce onto the plate.