Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of cornstarch
- 1/4 cup of sesame seeds
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of dashi stock
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of vegetable oil
- 1 green onion, thinly sliced
- 1 tablespoon of bonito flakes (optional)
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Paper towels
- Small saucepan
Step-by-step instructions:
1. Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes.
2. In a shallow dish, mix together the cornstarch and sesame seeds.
3. Heat the oil in the deep-fryer or pot to 375°F.
4. Coat each tofu cube in the cornstarch and sesame seed mixture and gently shake off any excess.
5. Fry the tofu cubes in batches until they are golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. In a small saucepan, combine the soy sauce, mirin, dashi stock, sugar, and grated ginger. Bring the mixture to a boil and then reduce the heat to low. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Arrange the fried tofu cubes on a serving dish and pour the sauce over them.
8. Garnish with sliced green onions and bonito flakes (optional).
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 12g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 24g
Dietary fiber: 2g
Sugars: 6g
Protein: 10g
Substitutions for ingredients:
- Instead of dashi stock, you can use vegetable or chicken broth.
- If you don't have mirin, you can use sweet sherry or rice vinegar mixed with a little sugar.
Variations:
- Add some chopped garlic to the sauce for extra flavor.
- Use black sesame seeds instead of white sesame seeds for a different look.
- Instead of tofu, you can use eggplant or zucchini cut into cubes.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture.
- Use a slotted spoon to transfer the fried tofu cubes to the paper towel-lined plate to prevent them from getting soggy.
- If the sauce is too thick, you can add a little water to thin it out.
Storage instructions:
Leftover sesame agedashi dōfu can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the leftover sesame agedashi dōfu on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the sesame agedashi dōfu on a bed of shredded lettuce or cabbage for a colorful presentation.
Garnishes:
Garnish with sliced green onions and bonito flakes (optional).
Pairings:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the tofu cubes are not crispy enough, make sure the oil is hot enough before frying.
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your liking.
Food safety advice:
- Make sure to handle the hot oil with care to prevent burns.
- Use a thermometer to ensure the oil is at the correct temperature to prevent undercooked or overcooked tofu.
Food history:
Agedashi dōfu is a traditional Japanese dish that is typically made with deep-fried tofu served in a savory broth. This sesame version adds a nutty flavor to the dish.
Flavor profiles:
The sesame seeds add a nutty flavor to the crispy fried tofu, while the savory sauce provides a sweet and salty contrast.
Serving suggestions:
Serve the sesame agedashi dōfu as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Japanese