Agedashi Egg Tofu
themeatmensg
February 7, 2017
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!
#themeatmensg #simple #delicious
No Reviews
Ingredients
Adjust Servings
| 2Vitasoy sprouted egg tofu | |
| 10g dried bonito flakes | |
| 1½tbsp soya sauce | |
| 1tbsp mirin | |
| 1tsp sake | |
| 30g grated daikon | |
| 1stalk spring onion (thinly sliced) | |
| Oil for deep frying |
Dashi:
| 15g kombu (seaweed) | |
| 40g dried bonito flakes | |
| 2cups water |
Directions
1.
Clean kombu (seaweed) by wiping it with a damp cloth. Cut each kombu strip into 2 piece. And cut slits on both edges
Mark as complete
2.
Soak kombu strips in 2 cups of water (for 3 hours)
Mark as complete
3.
Pour soaked kombu along with water in a pot
Mark as complete
4.
Bring up to a simmer but not boil. Simmer 30 seconds
Mark as complete
5.
Turn off heat and remove kombu
Mark as complete
6.
Add in Bonito flakes. Bring it up to a simmer. Turn off heat and let bonito flakes soak for 20 seconds
Mark as complete
7.
Strain and discard bonito flakes
Mark as complete
8.
Put one cup of the kombu bonito flake stock (dashi) in a bowl
Mark as complete
9.
Mix in 1½ tbsp soya sauce, 1 tbsp mirin and 1 tsp sake
Mark as complete
10.
Heat up oil in pot and deep fry tofu till golden brown. Drain with paper towel
Mark as complete
11.
Pour dashi sauce mixture into a shallow bowl. Add fried egg tofu
Mark as complete
12.
Garnish with grated daikon and spring onions
Mark as complete
You may like these too
Leave a Reply