Agedashi Dofu

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 pieces firm tofu (cubes)
• 2 tablespoons dashi stock
• 3 -4 tablespoons soya sauce
• 2 tablespoons sugar
• 2 -3 tablespoons cornflour
• vegetable oil
• 1 daikon radish (large radish)
• freshly grated gingerroot
• 1 spring onion

Recipe

• 1 drain off any excess water from the tofu and place on paper towels. lay another sheet of paper towel on top and cover with a plate. weight the plate to squeeze out as much water as possible from the tofu. be careful not to squish the tofu. leave for about 30 minutes.
• 2 meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. remove from the heat and divide evenly into two bowls.
• 3 take your tofu, cut each block in half, and coat generously in the cornflour. pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! if your oil starts to smoke it's too hot. an easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. the cornflour will harden but not necessarily go golden. this is okay.
• 4 split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
• 5 eat immediately and savour the goodness.