Agedashi Tofu with Tenstuyu Sauce
A classic Japanese appetizer dish. Deep pillows of soft and creamy tofu are lightly coated and fried crisp. It is served with a tempura style dipping sauce. Very quick and easy to make.
2 (oz.) blks. Silken tofu Cornstarch as needed Oil for frying Tenstuyu sauce: 1 c. dashi ¼ c. Aloha shoyu 3 TB sake 2 TB mirin 1 TB sugar 1 TB cornstarch mixed with 1 TB water Garnish: ¼ c. katsuoboshi (dried bonito flakes) 2 TB each grated daikon, chopped green onion, grated ginger
Wrap tofu with paper towels and place it in a colander. Place a flat plate on top of tofu; let sit 20 minutes. In a saucepan over medium heat; combine dashi, soy sauce, mirin and sugar. Bring to a simmer. Stir in cornstarch mixture and stir until thickened. Keep warm. In a large skillet or fryer; warm oil. Remove tofu and dry completely with dry paper towels and cut each tofu in 4 pieces. Dredge in cornstarch. Carefully place tofu into oil. Deep fry until lightly browned. Drain on paper towels.
For service: Place each fried tofu in individual serving dishes; drizzle sauce over tofu and garnish individually with daikon, ginger, green onion and bonito flakes. Optional to use medium tofu is you are not familiar with working with silken tofu, Serves 4-6.