This Agedashi Tofu is one of the "must order" dish if we go to the Japanese Restaurant with Gabriel. So glad that Alan from Travelling-foodies write out so clearly how to make this dish, now I can cook it at home too. \(^0^)/ save $$$ aiyo...越来越像欧巴桑了!
The tofu used here is the silken soft tofu, I had used the Japanese egg tofu also, the texture is a bit firm if compared with soft tofu, I like the former. The trick of this dish is to make sure the tofu is thoroughly pat dried with kitchen paper, so no splatter of oil while cooking. Oh, yes, Bonito flakes is a must to get the taste! Itadakimasu! \(^=*)/
Ingredients:
1 box of soft tofu
cooking oil for deep frying the tofu
60g of corn flour/potato flour or tapioca flour
Tofu sauce:
1 tbsp mirin
1 tbsp light soy sauce
2 tbsp warm water
1 tsp sugar
some bonito flakes
some spring onions, chopped
Method: