Japanese fried tofu

Ingredients for 4 servings:

• 2 pieces of firm tofu (approx. 700 g)
• 1 cup potato flour
• oil
• 1 cup radish(s), grated
• 1 tsp fresh ginger, grated
• 1 tbsp sake, alternatively white wine or mild sherry
• 1 tsp sugar
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Agedashi dofu

I find this dish works best with regular tofu from an Asian or organic store (not Japanese silken tofu from a tetra pack). It’s important, however, that the tofu is soaked in cold water for about 30 minutes to remove the sometimes unpleasant aftertaste. Change the water several times! After soaking, drain the tofu in a sieve for about 10 minutes, then pat dry with kitchen paper. In the meantime, put the sauce ingredients in a pot and bring to a boil briefly. Quarter the tofu pieces. Heat enough oil in a pot (or deep fryer) so that the tofu pieces can float. Toss the tofu in potato flour and fry at about 180 degrees Celsius until crispy. Remove the tofu with a slotted spoon and drain. Divide the tofu between 4 bowls and pour the sauce over it. Sprinkle with the radish and ginger. It is a great side dish to meat or fish dishes in a Japanese menu, but also tastes great simply with rice.