AGEDASHI TOFU

Agedashi tofu, or what we call agedashi dofu (揚げ出し豆腐) in Japan, is made of soft or medium-firm tofu coated with potato starch and deep-fried so that the outer shell is crispy and the inside is smooth and custardy.

Right before serving, a warm tsuyu (sauce) is poured over the tofu to render an irresistibly umami flavor with a touch of sweetness. It is then garnished with a variety of toppings such as grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger. For a spicy kick, you can sprinkle it with a light dusting of shichimi togarashi.

AGE = FRIED

DASHI = Dashi Sauce

We're going to do this Karaage style and marinade the tofu in advance before we starch and fry it

INGREDIENTS

marinade = soy, ginger, mirin, ginger, garlic ( similar to kaarage cauliflower marinade )

TOFU = Compressed Tofu + tossed in potato starch + deep fried

SAUCE = "TSUYU"

2 cup soy sauce

2 cup mirin

1 cup sake

1 small small piece kombu

6 shiitake mushrooms

bring all to boil

simmer 7 minutes

remove kombu + mushrooms

strain

dilute with 2 cups water