Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Vegetable oil for frying
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 tbsp sugar
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- 1/4 tsp red pepper flakes (optional)
Special equipment needed:
- Deep-fry thermometer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Drain the tofu and wrap it in paper towels. Place a weight on top to press out excess water for 30 minutes.
2. In a bowl, mix together cornstarch, flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder.
3. Cut the tofu into 8 equal pieces and coat each piece with the flour mixture.
4. Heat vegetable oil in a deep pot to 375°F. Fry the tofu pieces until golden brown, about 3-4 minutes. Use a slotted spoon or spider strainer to remove the tofu and drain on paper towels.
5. In a small saucepan, combine soy sauce, mirin, water, sugar, ginger, garlic, green onion, and red pepper flakes (if using). Bring to a boil and simmer for 2-3 minutes.
6. Serve the fried tofu with the sauce on top.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 10g
Carbohydrates per serving: 22g
Protein per serving: 12g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Red pepper flakes can be substituted with chili powder or hot sauce.
Variations:
- Add diced jalapeño or serrano pepper to the sauce for extra heat.
- Top the tofu with bonito flakes and grated daikon for a traditional Japanese touch.
- Use a different type of sauce, such as teriyaki or sweet chili sauce.
Tips and tricks:
- Make sure to press out as much water from the tofu as possible to prevent splattering when frying.
- Use a deep pot for frying to prevent oil from splattering and causing burns.
- Serve the tofu immediately after frying for the best texture.
Storage instructions:
Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tofu on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tofu on a bed of shredded lettuce or cabbage for a colorful presentation.
Garnishes:
Garnish with sliced green onion or cilantro for added freshness.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Miso soup
- Edamame
Troubleshooting advice:
- If the tofu is not crispy enough, make sure the oil is hot enough before frying.
- If the tofu is too salty, reduce the amount of salt in the flour mixture.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the oil is not overheated to prevent fires.
Food history:
Agedashi Dōfu is a traditional Japanese dish that translates to "deep-fried tofu." It is typically served with a savory sauce and garnished with toppings such as grated daikon and bonito flakes.
Flavor profiles:
This Spicy Agedashi Dōfu recipe has a crispy exterior and a soft, silky interior. The sauce is savory, slightly sweet, and has a spicy kick from the red pepper flakes.
Serving suggestions:
Serve this dish as an appetizer or main course with steamed rice and a side of vegetables.
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Region: Japanese