KUALA LUMPUR, Nov 3 — Agedashi Tofu is the most perfect example of a delicious Japanese dish. For me at least.

Why? Because the Agedashi tofu in my mouth is so perfect, I can't imagine trying anything else, afraid that my home-cooked version would alter the taste of perfection etched in my brain.

Well, that was before I went six months without it and decided that it was either I attempt it at home or drive out to the nearest Japanese restaurant to satisfy my cravings. So, homemade it was!

This dish is a very Japanese-y way of serving tofu. Small little cubes of them, lightly dusted with potato starch or corn starch and deep-fried to a beautiful golden brown, then served with a shallow pool of hot  broth made from dashi, mirin and sho-yu (Japanese soy sauce).

Often, grated daikon or katsuobushi (bonito flakes) are topped on the little tofu cubes. Eating them can transport you to another realm, amidst the soft whispers of white clouds and blue skies.

Imagine your teeth delicately cutting through the thin, slightly crunchy layer of potato or corn starch and sinking into the smooth creaminess of the tofu. H-E-A-V-E-N-L-Y!

I always use Japanese (as it says on the packet!) tofu for this dish because they have the perfect consistency -- somewhere between soft and hard tofu; this seems to emphasise its delicate texture beneath the fried starch layer.

While both potato starch and corn starch can be used to coat the tofu, I prefer using potato starch as it seems to crisp better than corn starch, and doesn’t really clump together. This makes it a suitable thickener too. Before coating the tofu with the starch, I would recommend gently pressing the drained tofu to remove any excess moisture so that they are dry and rich in flavour at the same time.

Hope you love ‘em as much as I do!

 

Agedashi Tofu

Prep time: 15 minutes

Cooking time: 10 minutes

Serves 2

1 Japanese tofu, cut into quarters

200ml tempura sauce

2cm ginger, grated

2cm daikon, grated

A dash of Japanese rice seasoning

thin slices of spring onions 

vegetable oil for deep frying

potato starch

 

1. Heat small pot over low heat.

2. Add tempura sauce into the pot and once sauce is heated, turn the heat off. You can also add some water into the sauce if you find that it is too strong for your liking. Transfer to a small bowl, ready for the fried tofu pieces.

3. Meanwhile, heat 1/2 pan of vegetable oil over medium heat.

4. Pat dry tofu and lightly dust with potato flour.

5. Fry the tofu pieces, until a light brown colour on all 4 sides.

6. Carefully transfer the delicate tofu pieces into the bowl containing the tempura sauce, ensuring the tofu is only half in the sauce.

7. Top with grated daikon, ginger, spring onions and a dash of Japanese rice seasoning.

8. Serve immediately.