Agedashi Tofu

Ingredients

• 1 pack medium firm tofu, drained
• ½ cup potato starch
• ½-1 cup oil for deep frying (enough to submerge half of the tofu)
• as needed green onions for garnish
• as needed nori for garnish (optional)
• as needed grated daikon radish for garnish (optional)
• 2 cups water (for dashi broth)
• ¼ cup mirin
• 2-3 tbsp soy sauce or liquid aminos
• 2 pieces kombu (3" x 2", 10 g)
• 3-5 pcs whole dried shiitake mushroom (about 10 g)
• 1 tsp onion powder
• ½ tsp grated ginger

Instructions

1. 11.Pat dry tofu with a clean towel or use a tofu press for about 10 minutes.
2. 22.Cut tofu into nine equal cubes.
3. 33.Coat with potato starch and tap off the excess. Make sure all sides are well coated.
4. 44.Deep fry for 1-2 minutes or until crispy. Flip and fry the other side if needed.
5. 55.For the dashi: Bring mirin to a boil, lower heat and simmer until alcohol evaporates, about 3-5 minutes. Add soy sauce and set aside.
6. 66.Bring 2 cups water, dried mushroom, and kombu to almost a boil. Remove kombu before bubbling starts. Let mushrooms steep 5-6 minutes.
7. 77.Strain mushrooms and combine broth with the mirin-soy sauce mixture. Bring to a boil and adjust seasoning.
8. 88.Place 3-4 pieces of tofu in a bowl, add the broth, and garnish with green onions, nori, and grated daikon radish.