‘Agedashi Tofu’, a very popular Japanese Tofu dish, can be enjoyed with a sauce of any flavours. This time I tried a spicy garlic sauce. This time I cut Tofu smaller pieces than usual, but I found the cooking task much more challenging. I recommend to cut into 4-5cm that is the common size.
3 to 4 Servings
500g Fresh Momen Tofu *OR Tofu of your choice
Potato Starch Flour
Oil for frying
1 clove Garlic *grated
1 to 2 Spring Onions *finely chopped
2 tablespoon Soy Sauce
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 tablespoon Lemon Juice
2 to 3 teaspoons Chilli Garlic Sauce
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
*Note: If you use firm Tofu, you don’t need to remove water.
- Combine all the sauce ingredients in a small bowl.
- Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place fried Tofu in a bowl and cover with the sauce.