Agedashi tofu with black pepper broth

 

Which Japanese restaurant's appetiser do you prefer the most? Many JOC readers have remarked to me how much they adore ordering Agedashi Tofu. These gently fried crispy tofu have a melt-in-your-mouth texture and an airy crispness and are served in a sweet-savoury broth. You wish you could eat the entire dish yourself because it is that amazing!

 

Crispy deep-fried tofu served in a flavorful umami sauce, Agedashi Tofu is a popular appetiser you can find at izakayas and Japanese restaurants. It requires deep-frying, but the process is easier than you think. Skip the bonito flakes to make it vegan-friendly!

INGREDIENTS

 

1/4 cup (60 ml) kombu tsuyu (from Asian grocers; substitute soy sauce)

 

2 tbsp (40g) black pepper base (recipe below)

 

Vegetable oil, to fry

 

100g kuzu (cooking starch, from Asian grocers; substitute cornflour)

 

2 x 450g packets of firm tofu, drained, cut into 5cm pieces

 

Shaved bonito, to serve

 

Slice long green shallots to serve.

 

BLACK PEPPER BASE

 

1/4 cup (60 ml) grapeseed oil

 

8 eschalots, finely chopped

 

10cm piece (50g) ginger, finely grated (we used a microplane)

 

10 garlic cloves, finely chopped

 

1/2 cup (125 ml) soy sauce

 

1/2 cup (110g) caster sugar

 

3/4 cup (180 ml) mirin

 

50 grammes of whole black peppercorns, crushed

 

1/4 cup (60 ml) black vinegar (from specialty food shops and Asian grocers)

 

METHOD

 

1. In a medium saucepan over medium-low heat, warm the grapeseed oil to make the black pepper foundation. Eschalot, ginger, and garlic are added, and they are cooked for 8 to 10 minutes while regularly stirring until softened. Add the remaining ingredients and gently boil for 20 to 25 minutes, stirring periodically, or until the mixture has reduced by half. For this preparation, set aside 2 tbsp. of black pepper base. The remaining mixture should be cooled before being transferred to an airtight container and frozen or refrigerated for later use.

2. In a medium saucepan, combine 400 ml of water, kombu tsuyu, 2 tbsp of the saved black pepper base, and to taste. After standing for 12 to 15 minutes, put it over a medium-high heat source and bring it to a boil. Infuse for 30 minutes after turning off the heat.

3. Fill a medium pot with vegetable oil until it is halfway full. Heat the oil to 170°C over a high flame; when the oil is ready, a cube of bread will turn golden in 60 seconds. Toss the tofu and kuzu together in a bowl to coat. Fry tofu in small batches for 4-5 minutes, or until gently golden and crisp. Utilise a slotted spoon to remove, then drain on paper towels. according to taste.

4. Place tofu in dishes, then top with broth. To serve, top with sliced long green shallots and bonito that has been shaved.

Enjoy everyone!!!!!