Agedashi Egg Tofu

Agedashi tofu is a simple way to serve hot tofu. The Tsuyu sauce is light, the best way to highlight the deep complex flavours of Vitasoy Sprouted Egg Tofu.
The tofu is deep fried, leaving the outer shell crispy and the inside creamy soft. Its topped with grated daikon, a cloud of bonito flakes and a sprinkling of thinly sliced spring onions. The savoury Tsuyu sauce is poured around it. The dish is usually served piping hot, so be cautious in not burning your mouth!

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Adjust Servings
2Vitasoy sprouted egg tofu
10g dried bonito flakes
tbsp soya sauce
1tbsp mirin
1tsp sake
30g grated daikon
1stalk spring onion (thinly sliced)
Oil for deep frying
15g kombu (seaweed)
40g dried bonito flakes
2cups water



Clean kombu (seaweed) by wiping it with a damp cloth. Cut each kombu strip into 2 piece. And cut slits on both edges
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Soak kombu strips in 2 cups of water (for 3 hours)
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Pour soaked kombu along with water in a pot
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Bring up to a simmer but not boil. Simmer 30 seconds
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Turn off heat and remove kombu
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Add in Bonito flakes. Bring it up to a simmer. Turn off heat and let bonito flakes soak for 20 seconds
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Strain and discard bonito flakes
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Put one cup of the kombu bonito flake stock (dashi) in a bowl
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Mix in 1½ tbsp soya sauce, 1 tbsp mirin and 1 tsp sake
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Heat up oil in pot and deep fry tofu till golden brown. Drain with paper towel
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Pour dashi sauce mixture into a shallow bowl. Add fried egg tofu
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Garnish with grated daikon and spring onions
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