30 Aug '12, 9am
Make your own Agedashi Tofu using this easy 6-step recipe #recipe #japanesefood #tofu
A light touch is needed to handle this dish as the tofu is rather soft even after the excess moisture in it has been strained away. Another important tip is also not to over-fry the tofu because sitting too long in hot oil can cause the fragile tofu squares to break. For this reason, Japanese sweet potato starch has been used to coat the squares as it crisps up faster. Lastly, do make sure that the broth is piping hot when you ladle it around the tofu. It will ensure that superb contrasting texture of a crunchy batter on the top half of the tofu, as well as the wonderfully creamy and gelatinous bottom half which absorbs up the flavourful broth.