Free Cooking & Recipes

Crispy Fried Tofu Nuggets (Agedashi-dofu)

Ingrediens:

• 1 Japanese cucumber or
• 1/2 European cucumber
• 1 cup Sea Vegetable & Bonito Stock
• 1/4 cup light soy sauce
• 3 tablespoons mirin
• 2 small green onions, thinly sliced
• 2 tablespoons grated gingerroot
• 2 tablespoons grated daikon
• 1 (16-20 ounce) pkg. regular Japanese or firm Chinese tofu, rinsed     4 cups peanut or vegetable oil
• 1/2 cup potato starch or cornstarch

Preparation:

1. Cut cucumber in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Spread cucumber slices over a serving platter. Set aside.
2. Combine stock, soy sauce and mirin in a bowl or cup. Pour into 4 or 5 small serving bowls. Arrange onions, gingerroot and daikon in small bowls or on a serving plate.
3. Cut tofu in half horizontally. Place slices between double layers of clean kitchen towels; press 10 minutes. Heat oil to 360 F. (180 C). Cut tofu into 1-inch cubes. Coat well with potato starch. Fry tofu in several batches until golden brown and crispy. Drain on a wire rack. Spread tofu over cucumber. Offer small plates and bowls of dipping sauce. Season dipping sauce as desired with onions, gingerroot and daikon.