Wednesday, May 19, 2010

Tofu Recipes

Prep Time: 30 minutes
Cook Time: 30 minutes


2 blocks cotton tofu
1 cup dashi soup stock
1 Tbsp soysauce
1 Tbsp mirin
1 Tbsp potato starch/corn starch and 1Tbsp water, mixed
1 Tbsp grated fresh ginger
*potato starch/corn starch for dusting tofu
*vegetable oil for frying.


To drain tofu, wrap tofu with paper towels and place it on a cutting board. Put another cutting board or a plate on top the tofu and let sit for about 15 minutes. Meanwhile, put kombu dashi, soy sauce, and mirin in a sauce pan and bring to a boil. Add starch mixture in the sauce and stir quickly. Stop the heat. Dry tofu with paper towels and cut each tofu in half. Dust tofu with potato starch. Heat oil in 350 degrees F in a deep pot. Deep-fry tofu until they turn lightly brown. Place each fried tofu in a small dish and pour the sauce over it. Garnish with grated ginger.

*Makes 4 servings

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