Saturday, February 19, 2005

"agedashi tofu"

i haven't made this in years. santos' post on deep fried tofu with a miso-vinegar dip tripped up the memory which made me dig up my old notebook from singledom. i used to just dip the firm drained tofu in flour, but santos dipped hers in egg and panko before dip frying. i made the children's favorite dipping sauce from instant soup and sauce base: 1/2 cup "kikkoman hon tsuyu," 1 cup water, 2 tbsps. mirin, 2 tbsps. Japanese soy warmed up to a simmer and then thickened with 2 tsps. potato starch dissolved in 1 tbsp. water.

draining firm tofu: set over a rack that's covered with a paper towel, weigh down with a plate.
cut tofu blocks horizontally, dip in beaten egg and in panko bread crumbs. deep fry in hot (350F) oil for about 3-4 minutes or until golden.
drain in paper towel-lined plate.
serve with minced scallions and grated daikon radish.

an easy tasty lunch item for our first day of winter break....thank you santos!