Mushroom Agedashi Tofu
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Mushroom Agedashi Tofu
Recipe by Sarah Todd
Ingredients
1 block medium-firm tofu (soft tofu once you are more advanced)
4 tbsp potato starch
1 sheet dried seaweed
3 cups oil for frying
sauce
1 cup Coles vegetable stock
½ cup dried mushrooms
2 tbsp soy sauce
2 tbsp mirin
to serve
1 green spring onion
Sarah’s homemade shichimi togarashi (optional)
Method
Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes. Remove the tofu from paper towels and cut it into 8 pieces.
Put stock, mushroom, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.
Heat the oil to 180C in a deep fryer or medium saucepan. In a food processor, blitz seaweed and starch to a fine powder and coat the tofu, leaving excess flour, and immediately deep fry until they turn light brown and crispy. Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.
To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with spring onion and shichimi togarashi.
