I hope you had a good weekend. My husband and I worked hard on this blog over the weekend (staying up late nights!). He fixed all the broken links that were caused by migrating servers last week and I worked on the looks of the website. I think it’s pretty much done fixing (if not please let me know?). What do you think of my new layout? If you go to categories, pictures are now back in place. Phew.
I had never imagined how much time and effort recreational bloggers put into their website(s) and now I know it’s not that easy. I also found myself utilizing my “good organizational skill” during the website-making process. Besides cleaning and organizing my home, I didn’t know where else I can use that skill but now I found one. There are definitely a lot more improvements we can do for Just One Cookbook, but for now, I’m pretty happy the way it’s organized as the primary user of this website. Okay, let’s move on to today’s recipe.
Typical Agedashi Tofu that you normally eat in Japanese restaurants is deep-fried tofu served in dashi-based soup and topped with finely chopped green onion, ginger, grated daikon, and katsuobushi. I wanted to make a version of this dish more like a finger food, so I prepared it differently by coating the deep fried tofu in Teriyaki style sauce. This is a great appetizer or side dish for your Japanese or Asian theme dinner. If you prefer traditional kind, click here. Enjoy!
- 1 pkg medium firm (regular) tofu
- ½ – ⅓ cup (4 Tbsp. or more) corn starch
- Oil for deep frying (I use canola or vegetable oil)
- 2 packs katsuobushi
- 1 green onion, finely chopped
- Pickled ginger (Kizami Shoga) for garnish
- 2 Tbsp. sake
- 2 Tbsp. mirin
- 2 Tbsp. soy sauce
- In a small bowl, put corn starch. In another bowl, combine the seasoning ingredients and mix. Place the tofu on a plate and microwave it for 1 minute. Leave it on the plate for a few minutes to dehydrate. Discard water.
- Cut Tofu into small square pieces. The thickness should be about ½ inches.
- In a non-stick frying pan, heat ¼ inch of oil on high heat.
- When the oil is hot, dredge all sides of tofu in corn starch and gently place it in the pan. Cook tofu until all sides get crispy and golden brown.
- Use paper towels to wipe off oil in the pan. When it’s clean, add the seasonings and katsuobushi. Flip tofu and shake the pan to evenly coat the sauce around tofu.
- Serve on a plate and garnish with green onions and pickled ginger. Serve immediately.