‘Agedashi Tofu’, a very popular Japanese Tofu dish, can be enjoyed with a sauce of any flavours. This time I tried a spicy garlic sauce. I cut Tofu smaller pieces than usual, and found the cooking task more challenging. I recommend to cut into 4-5cm that is the common size.
3 to 4 Servings
500g Fresh Momen Tofu *OR medium soft Tofu
Potato Starch Flour
Oil for frying
1 clove Garlic *grated
1 to 2 Spring Onions *finely chopped
2 tablespoon Soy Sauce
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 tablespoon Lemon Juice
2 to 3 teaspoons Chilli Garlic Sauce
Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.Combine all the sauce ingredients in a small bowl.Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.Place fried Tofu in a bowl and cover with the sauce.
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