Agedashi-style Tofu with Mentsuyu
A healthier twist on classic Agedashi Tofu without deep-frying.Served with a homemade mentsuyu made from umami-rich seasoning.
Ingredients
- 300 g silken tofu
- cornflour as needed
- 2 tbsp olive oil
- 3 tbsp mentsuyu
- chopped salad onions (optional)
For the mentsuyu:
- 250 ml soup stock (dashi)
- 60 ml soy sauce
- 60 ml mirin
Instructions
- Place mirin in a saucepan and heat over a medium heat for about 2 minutes to evapourate off the alcohol.
- Add the dashi and soy sauce, simmer over a low heat for 3 minutes without a lid, then remove from the heat. Let it cool.
- Cut the tofu in half lengthways, wrap each piece in a double layer of kitchen paper, and leave for about 10 minutes to absorb the liquid.
- Cut each block of tofu into four equal pieces.
- Coat all sides of the tofu evenly with cornflour.
- Heat the olive oil in a frying pan over a medium heat, then place in the tofu. Cook for 1 minute, then reduce to a low–medium heat. Once the underside begins to firm up, turn the pieces over. Continue cooking, turning the tofu occasionally for 6–7 minutes until all sides are lightly golden.
- Put the tofu on a plate lined with kitchen paper to absorb the oil.
- Serve hot on a plate, pouring the mentsuyu with the salad onions to taste.
Notes
💡 Note: Mentsuyu – keep refrigerated, use within 1 week.
