Agedashi Tofu

Ingredients:

1 block medium firm tofu
4 Tbsp. potato starch
oil
Soba tsuyu 100cc
Water 300cc
(if not using soba tsuyu, 1cup dashi, 2 Tsp soy sauce and 2Tsp mirin)

For toppings:
Daikon radish
Green onion
Ginger
Bonito (katsuobushi)

Preparation:

Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes. (or put into the microwave for 3min).

Peel and grate the daikon and gently squeeze water out. Cut the green onion into thin slices.

Put soba tsuyu and water in a small saucepan and bring to boil. Turn off the heat and set aside.

Remove the tofu from paper towels and cut it into 8 pieces.

Heat the oil to 350F(175C) in a deep fryer or medium saucepan. Coat the tofu with potato starch and deep fry until they turn light brown and crispy.

Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.

To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, bonito (katsuobushi)…ginger…