Ingredients with Measurements:
- 1 block of firm tofu, cut into 8 pieces
- 1 cup of tempura flour
- 1 cup of ice-cold water
- 1 cup of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped scallions
- Vegetable oil for frying
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a medium bowl, mix the tempura flour and ice-cold water until just combined. Do not overmix.
2. Heat the vegetable oil in a deep fryer or large pot to 350°F.
3. Dip each piece of tofu in the tempura batter, making sure it is fully coated.
4. Carefully place the battered tofu in the hot oil and fry until golden brown, about 2-3 minutes. Use a slotted spoon or spider strainer to remove the tofu from the oil and place it on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, combine the dashi broth, soy sauce, mirin, and grated ginger. Bring to a boil and then reduce the heat to low.
6. Place the fried tofu on a serving plate and pour the hot broth over it.
7. Garnish with chopped scallions and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 215
Fat: 12g
Carbohydrates: 18g
Protein: 10g
Sodium: 750mg
Substitutions for ingredients:
- Instead of dashi broth, you can use vegetable broth or chicken broth.
- Instead of tempura flour, you can use all-purpose flour or cornstarch.
Variations:
- Add sliced mushrooms or shrimp to the broth for added flavor.
- Use different types of tofu, such as silken or soft tofu.
- Add a splash of rice vinegar to the broth for a tangy flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the tofu to ensure a crispy texture.
- Do not overcrowd the fryer or pot with too many pieces of tofu at once.
- Serve the dish immediately to prevent the tofu from getting soggy.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the dish on a small plate with the broth poured over the tofu.
Garnishes:
Chopped scallions
Pairings:
This dish pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more ice-cold water.
- If the tofu is not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the tofu is fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century. Agedashi Dōfu is a traditional Japanese dish that is made by deep-frying tofu and serving it in a hot broth.
Flavor profiles:
This dish has a crispy texture from the fried tofu and a savory flavor from the dashi broth.
Serving suggestions:
Serve this dish as an appetizer or as part of a Japanese-inspired meal.
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Region: Japanese