Agedashi Tofu

下ごしらえ

材料

作り方

手順

1. 1

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

   約10 分

   調理のヒント： Pressing the tofu well ensures a crispier exterior when fried.

2. 2

   Lightly coat each tofu cube evenly with potato starch.

   約2 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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).

   約3 分

   調理のヒント： 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.

   調理のヒント： 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.

   約8 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

    調理のヒント： Serve immediately to enjoy the contrast between the crispy tofu and warm sauce.