Agedashi Tofu Recipe

Agedashi Tofu is one of the most common dish served in all Japanese Restaurants. We seldom order them because I'm not really a tofu fan and I only consume some type of tofu. Time for me to try making some at home! Here is our successful recipe.

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Serving for 2 or 4

Tofu Ingredients
1 block Silken Tofu / Soft Tofu
4 tablespoons Potato Starch / Corn Starch
Vegetable Oil (enough to submerge for deep frying)

1. Remove Silken Tofu from package and drain the Silken Tofu by wrapping tofu with 2-3 layers of paper towels then sandwich it with 2 plates to squeeze the liquid out. Leave it for approximately 15 minutes.
2. Remove Silken Tofu from paper towels and cut into 4 pieces.
3. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
4. Coat the Silken Tofu with Potato Starch / Corn Starch and deep fry until they turn light brown and crispy.
5. Remove the tofu and drain excess oil on a plate lined with paper towels.
6. Drain on paper towel–lined rack.

Sauce Ingredients
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Topping
2 teaspoons of chopped Green Onion / Scallion (Optional for color)
4 tablespoons of Dried Bonito Flakes (Optional)

To serve: Place the tofu in a serving bowl. Pour the sauce on the tofu. Garnish with the Toppings.

Some Extra Tips Below:
- Coat the Silken Tofu only before dropping it into the hot oil. This is to ensure there is just a layer of Potato Starch / Corn Starch.


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Tofu Exploration ::: Cold Tofu with Fried Dry Shirmp, Fried Crispy Garlic Slices and Pork/Chicken/Fish Floss Recipe

Ingredients
1 Silken Tofu
1/2 tablespoon Light Soy Sauce
1/4 tablespoon Oyster Sauce
1/4 tablespoon Sesame Oil
1 tablespoon of Fried Dry Shirmp
2 teaspoons of Fried Crispy Garlic
2 tablespoon of Pork/Chicken/Fish Floss

Step 1 Open the packet of Silken Tofu, drain the excess water and place on a plate.
Step 2 Mix Light Soy Sauce, Oyster Sauce and Sesame Oil in a pan over low heat.
Step 3 Top the silken tofu with the fried dry shrimp and fried cripsy garlic.
Step 4 When ready to serve pour the sauce over, decorate the top with Pork/Chicken/Fish Floss then serve immediately.

If you love garlic you can put more!


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Tofu Exploration ::: Cold Tofu with Century Egg, Salted Egg and Pork/Chicken/Fish Floss

Ingredients
1 Silken Tofu
1/2 tablespoon Light Soy Sauce
1/4 tablespoon Oyster Sauce
1/4 tablespoon Sesame Oil
1/2 diced Century Egg (smaller the better)
1/2 diced Salted Egg (smaller the better)
2 tablespoon of Pork/Chicken/Fish Floss

Step 1 Open the packet of Silken Tofu, drain the excess water and place on a plate.
Step 2 Mix Light Soy Sauce, Oyster Sauce and Sesame Oil in a pan over low heat.
Step 3 Top the silken tofu with the diced Century Egg and diced Salted Egg.
Step 4 When ready to serve pour the sauce over, decorate the top with Pork/Chicken/Fish Floss then serve immediately.

I used up the whole Century Egg & Salted Egg as we prefer our tofu to be more flavorful.


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Tofu Exploration ::: Tofu with Century Egg and Salted Egg

Ingredients
1 Silken Tofu
1/2 tablespoon Light Soy Sauce
1/4 tablespoon Oyster Sauce
1/4 tablespoon Sesame Oil
1/2 diced Century Egg (smaller the better)
1/2 diced Salted Egg (smaller the better)

1. Open the packet of Silken Tofu, drain the excess water and place on a plate.
2. Mix Light Soy Sauce, Oyster Sauce and Sesame Oil in a pan over low heat.
3. Top the silken tofu with the diced Century Egg and diced Salted Egg.
4. When ready to serve pour the sauce over and serve immediately.


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Korean Exploration ::: Home KimChi Soup / 홈메이드 김치 국물 - Version 1

Something I have plan to make for dear on Sunday however, his business trip is postponed.

Here I am sharing it 1st..



I've made the Kimchi myself, too! But, can't edit the pictures to upload for blogging! Will update the Homemade Kimchi recipe soon~

serving for 3-4 persons

(A)
120g Pork Belly sliced thinly sliced
60g Pork Lion Shoulder thinly sliced
1.5 tablespoons of Cooking Wine


(B)
1/2 Onion Sliced
4 Fresh Emperor Shiitake Mushroom thinly sliced
Diced half of the Silken Tofu sliced into cubes



(C)
2 tablespoons of Vegetable Cooking Oil
3 Cloves of Garlic Diced
2 small bowls of Kim Chin with a bit of Kimchi Juice


(D)
3 small bowls of water
1/4 cube of Chicken Stock
OR
3 teaspoon of white miso paste


Top with:::
2 Spring Onions Sliced


Step 1: Marinate (A) for 15Mins in a pot.
Step 2: Prepare the list in (B),(C),(D),Topping while (A) is Marinating.
Step 3: Now to Stir fry (C). Heat pan - pour in the Vegetable Cooking Oil - put in the garlic still lightly browned - put in the kimchi and stir fry for 2-3mins.
Step 4: Let's start arranging. Using the same pot that has (A) - place the stir fried (C) on top - place the (B) all in each corner.


Step 5: Pour (D) in slowly then take it to a boil and simmer for 10mins.

Step 6: Dish it in individual bowls or a bowl for all to share and sprinkle the Sliced Spring Onions on top & serve.

It'll be superbly better if we can use Korean clay pot and cook in it and possibly in individual clay pot for each person.

Enjoy it with rice~



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