Agedashi Tofu

备料

配料

做法

分步操作

1. 1

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

   约 10分钟

   烹饪提示： Pressing the tofu well ensures a crispier exterior when fried.

2. 2

   Lightly coat each tofu cube evenly with potato starch.

   约 2分钟

   烹饪提示： 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.

   约 3分钟

   烹饪提示： 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).

   约 3分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 8分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

    烹饪提示： Serve immediately to enjoy the contrast between the crispy tofu and warm sauce.