|Agedashi Dofu (Deep Fried Tofu with Dashi Broth)
2 cups dashi (see recipe, bottom)
2 tablespoons soy sauce
3 tablespoons mirin
One (12.3-ounce) package of firm or extra-firm silken-style tofu, cut into 3/4-inch cubes
1/4 cup corn starch
1/4 cup all-purpose flour
1 quart peanut oil
2 scallions, sliced fine, slices stored in ice water until ready to use (optional)
large pinch katsuobushi (dried, shaved bonito) (optional)
2 ounces grated daikon radish (optional)
Combine dashi, soy, and mirin in small saucepot and heat over medium-high heat until barely simmering. Reduce heat, cover, and keep warm until ready to use.
Heat oil in large Dutch oven or wok set over high heat until it reaches 350 degrees F. Meanwhile, combine corn starch and flour in medium bowl. Toss tofu pieces in flour mixture until well coated. Place in strainer basket and shake to remove excess flour. Add tofu to oil. Oil temperature should drop to around 300 degrees F. Adjust burner to maintain 300 degree temperature and cook, stiring occasionally with chopsticks or wire mesh spider until pale golden brown, 4 to 5 minutes.
Transfer tofu to paper towel-lined plate and season with salt. Divide tofu between small serving bowls and pour warm broth on top. Garnish with scallions, katsuobushi, and grated daikon if desired. Serve warm.
- serves 4-6 as an appetizer, or a dozen at a party -
J. Kenji Lopez-Alt