Agedashi-dofu (Japanese fried tofu)
Tofu can be bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. The secret is the corn-starch coating. More photos and info at feralcooks.com/agedashi-dofu-deep-fried-tofu/ Here’s the thing: this is so easy to make, and takes so few ingredients, that it’s surprising that more non-Japanese cooks and restaurants don’t serve it. It goes really well as an appetizer for many types of Asian foods.
Instructions
- 1
Drain the tofu by putting paper towels above and below it, and put a heavy pan on it for 15 minutes to 2 hours.
- 2
Meanwhile, you can make your broth/dip by mixing and boiling the liquids and adding in the pinch of sugar. Just let it sit off the heat, when done.
- 3
Dry the tofu and cut into 8 equal-sized pieces.
- 4
Put the starch in a deep plate and roll/coat each tofu piece on all sides.
- 5
Deep or pan-fry the tofu in two batches, until it turns a golden color.
- 6
Drain on paper towel.
- 7
Put two or three pieces in a shallow bowl (for individual servings). Add broth/dip to the bowl and top with any/all of the toppings listed above. Try to do all this when the tofu is really hot.