Update: Photos are updated in November 2013.
Happy Monday everyone! A couple months ago I shared my non-traditional Agedashi Tofu. Instead of deep fried tofu served in the traditional dashi broth, it was served deep fried with homemade teriyaki sauce. Recently some of my readers asked me to share the traditional Agedashi Tofu recipe so here it goes!
I hope everyone had a good weekend. We went cherry picking in Brentwood, California yesterday with our friends and their kids. It’s only 60 miles from our house but the weather was day and night. When we left our house it was a chilly 55 and when we got to Brentwood it was 74. We have been having very cloudy and cold days in our area so we definitely enjoyed the sneak preview of summer weather. All the kids had a ton of fun picking cherries and now I’m debating if I should try “baking” something with cherries. If my family finish eating all these cherries then maybe I can excuse myself from baking a dessert, but in case there are a lot of leftovers…. I’ll give it a try. We’ll see. Just a thought of baking a dessert scares me already. Haha. For those of you who lives around the bay area, right now is the local peak cherry season and it’s the perfect outing for a weekend morning. I would recommend going a bit earlier during the day (start by 9:30 AM) because it gets warm really fast. We went to Pease Ranch and they had about 7 different varieties of cherry to pick from. The different varieties were marked by different color paint at the bottom of the tree. We picked 4 different types of cherries including Bing and White Rainier and they were all super sweet and tasty. After you pick the cherries, they only cost $1.99 a pound to bring home.
I’ve been really swamped the past week so I apologize if I have been slow at responding to your comments. I’ll try to catch up visiting your blogs as well! Working on my blog only after 8 pm is definitely not enough time…
Before moving on to today’s recipe, I’d like to thank Dee from Deelicious Sweet for the Versatile Blog Award. Thank you Dee!
- 1 block (14 oz) silken tofu (soft tofu)
- 4 Tbsp. potato starch (or corn starch)
- Vegetable oil for deep frying
- Drain the tofu by wrapping tofu with 3-4 layers of paper towels and place on a plate. Place a flat plate on top of the tofu to squeeze the liquid out for 15 minutes.
- Cut green onion into thin slices. Peel and grate daikon.
- Put dashi, soy sauce, and mirin in a saucepan and bring to a boil. Turn off the heat and set aside.
- Remove tofu from paper towels and cut tofu into 8 pieces.
- Heat 1½ inch of oil the oil to 350F (175C) in a deep fryer. Coat the tofu with potato starch and deep fry until they turn light brown and crispy.
- Remove the tofu and drain excess oil on a plate lined with paper towels.
- To serve, place the tofu in a serving bowl and pour the sauce on the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.