Agedashi tofu

Name: Agedashi tofu
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 400 g firm tofu; 4 tbsp UMAMI Organic Kuzu, ground to a fine powder; Vegetable oil, for frying; 200 ml water with 2 g UMAMI Dashinomoto; 2 tbsp UMAMI Hon Mirin; 2 tbsp UMAMI Tamari; 1 small piece of fresh ginger, grated; 1 spring onion

Fried tofu with a very thin Kuzu crust, served in a hot broth of dashi, Hon Mirin and Tamari.

Type: Recipe · Vegetables
Prep: 25 min
Cooking: 10 min
Serves: 2 people

Agedashi tofu in broth with grated daikon, katsuobushi, nori and spring onion

Ingredients

400 g firm tofu
4 tbsp UMAMI Organic Kuzu, ground to a fine powder
Vegetable oil, for frying
200 ml water with 2 g UMAMI Dashinomoto
2 tbsp UMAMI Hon Mirin
2 tbsp UMAMI Tamari
1 small piece of fresh ginger, grated
1 spring onion

Method

01
Wrap the tofu in kitchen paper and weigh it down with a plate for 20 minutes to press out the water. Cut into 8 cubes.
02
Make the broth: bring the dashi to the boil with the Hon Mirin and Tamari, then keep warm.
03
Crush the kuzu pieces in a mortar to a fine powder and coat the tofu in it on all sides.
04
Fry the tofu in oil at 180 °C for 3–4 minutes, until golden. Drain.
05
Place the tofu in deep bowls, pour the hot broth around it and finish with the ginger and spring onion.