| Gourmet Inspired Tip: For best results, you want soft | | | | Frying oil (ie peanut or canola) |
| silken tofu, but it can be a little difficult to manage. | | | | Method |
| Do what you can to leech the water out of the | | | | - Carefully slice your tofu into pieces about 1 cm x 2 |
| pieces before cooking. As I was short on oil, I used | | | | cm thick. Wrap them in a paper towel or tea towel |
| about 1/2 cup of peanut oil in a small pan and shallow | | | | to leech out the moisture. Leave them for about 20 |
| fried the pieces on both sides. | | | | minutes and change the wrap at least once. |
| Agedashi Tofu | | | | - Coat your tofu pieces liberally in corn flour. |
| Ingredients | | | | - Heat oil in a frying pan to about 170 degrees. When |
| 500 g silken tofu | | | | the pan is hot enough, gently lower your tofu pieces |
| 2 cups Corn flour, enough to coat your tofu pieces | | | | into the hot oil and deep fry for about 3-4 minutes |
| 1 /4 cup dashi soup stock | | | | until the sides are just starting to brown. Remove |
| 1 tbs rice wine vinegar | | | | and let cool on plate. |
| 1 tbs Japanese rice seasoning (I had Tamago Nori | | | | - Mix dashi soup stock and pour over fried tofu. Top |
| – egg and seaweed) | | | | with rice seasoning and green onions and finish with |
| 1 green onion, finely chopped | | | | sesame oil and soy sauce. Serve immediately to |
| Sesame oil to taste | | | | enjoy that hot silken goodness. |
| Soy sauce to taste | | | | |