Agedashi Tofu

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Gently press the firm tofu to remove excess water, then cut it into 8 equal cubes.

   Oko 10 min

   Napomena kuhara: Pressing the tofu well ensures a crispier exterior when fried.

2. 2

   Lightly coat each tofu cube evenly with potato starch.

   Oko 2 min

   Napomena kuhara: Shake off any excess starch for a thin, even coating.

3. 3

   In a small saucepan, combine the water, soy sauce, mirin, and sugar (if using) for the sauce. Bring to a gentle simmer over medium heat.

   Oko 3 min

   Napomena kuhara: Do not boil the sauce vigorously, just heat until warm and fully combined.

4. 4

   Heat the vegetable oil in a deep skillet or small pot over medium-high heat to about 170°C (340°F).

   Oko 3 min

   Napomena kuhara: Use a thermometer if possible, or test by dropping a tiny amount of starch; it should sizzle immediately.

5. 5

   Carefully add the starch-coated tofu cubes to the hot oil, frying in batches if necessary to avoid overcrowding.

   Napomena kuhara: Overcrowding the pan can lower the oil temperature and make the tofu soggy.

6. 6

   Fry the tofu for 2-3 minutes per side, turning occasionally, until all sides are golden brown and crispy.

   Oko 8 min

   Napomena kuhara: Ensure an even golden color on all sides for the best texture.

7. 7

   Remove the fried tofu from the oil and place it on a wire rack or paper towels to drain excess oil.

   Oko 1 min

   Napomena kuhara: Draining well helps maintain crispiness.

8. 8

   Divide the fried tofu among serving bowls.

9. 9

   Pour the warm sauce over the tofu in each bowl.

10. 10

    Garnish with grated ginger and sliced scallion immediately and serve hot.

    Napomena kuhara: Serve immediately to enjoy the contrast between the crispy tofu and warm sauce.