About the Recipe
This is a simple, nutricious dish that uses soft silken tofu with a deep fried outer coating of cornflour to give the tofu some texture and body. In Japan, this would be used as a side dish but there's nothing to stop you increasing the amount and eating it as a main course with, perhaps, some Japanese rice and a salad.
Ingredients
600g silk or cotton tofu
7 tbsps cornflour
200ml japanese dashi stock
4 tbsps soy sauce
3 tbsps mirin
2 spring onions, finely chopped
1 tsp ginger, grated
oil for deep frying
some kitchen paper
Preparation
wrap the tofu block in kitchen paper and leave for 5 minutes to absorb excess water
to make the dressing:
mix the stock, soy sauce & mirin in a saucepan and simmer for 2 mins
back to the tofu:
heat the veg oil to 180C / 350 F in a saucepan
now, unwrap the tofu and cut tofu into roughly 2 cm / 1 inch cubes
next, coat the tofu cubes well with the cornflour
deep fry the tofu cubes for about 2 -3 mins until the flour coating is a light golden brown
remove the tofu to a sheet of kitchen paper to rest for 2 - 3 minutes
finally, transfer the tofu to a serving dish, garnish with the spring onion and grated ginger
pour over the dressing just before serving