Agedashi Tofu

As I had oil left over from frying food for our lunch, it was such a waste to toss it away. I decided to fry some Agedashi Tofu for tea! This is by no means the authentic way it is prepared in Japan. This is my easy version of it and the hubby and I love it very much! Most of the ingredients here can be found in Daiso! (: 

This recipe merely takes 15 minutes to put together and I'd rate it a difficulty level 2 out of 5. 

Agedashi Tofu Recipe

This recipe yields about 2-3 portions of tofu

1 block silken tofu

some Japanese flour (got mine from daiso)

1 cup bonito stock (I used sachet)

2 tbsp mirin

2 tbsp soy sauce

bonito flakes

seaweed

Method

I used 1 sachet of Japanese Soup Base (image below) and boiled it with 1 1/4 cup water. Add the mirin and soya sauce. Bring to a boil and set aside.

I love this soup sachet a lot!

Remove tofu from packaging and dry between sheets of kitchen roll. Place a dish on top of it to speed up the drying of the tofu. You'll want to remove as much moisture as you can. Check and change the kitchen towel when it gets soaked. I took about 5 minutes with about 2 change of paper..

I used a premix flour from Daiso.. It's potato starch.. 

Cut the tofu into 8 pieces or as desired.

Coat the tofu with the flour and set aside. Coat it only before frying.

Deep fry the tofu cubes till lightly browned.

These were too brown! But they still tasted really good nonetheless! Drain dry and set in a bowl. Scoop the sauce into the bowl. Top with bonito and seaweed. I'd love to have some spring onions with it the next time round! And daikon! (: 

 To top the tofu, I used seaweed and bonito flakes I got from Daiso.. I use them a lot! (: 

Enjoy these easy Agedashi Tofu! (: