Agedashi Tofu

These can be fried half an hour before serving, then keep in the oven at 100C. Best served warm.

Serves 2 - 4

Prep & Cook Time 30 minutes

Calories 300kj

Ingredients

• 300g silken tofu, cut into 4 even cubes.

• 1 tbsp fine bonito flakes

• 1 tbsp ginger, grated finely, squeeze out the juice and discard, keep the solids

• 1 medium size Daikon radish, peeled and grated finely, squeeze out the juice and discard, keep the solids

• 4 spring onions, finely chopped

• ½ tsp Shichimi togarashi to serve, (Japanese chilli powder)

Ingredients for broth (steeping liquid)

*Cook this steeping liquid and set aside, see Method below.

• 1 litre fish stock

• 1 ½ tsp mirin

• 1 ½ tbsp light soy sauce

• ½ tbsp caster sugar

• 1 tbsp sesame oil

Garnish

*prep all these ingredients prior to frying the tofu, put them in separate small bowls

• grated ginger

• grated daikon radish

• finely sliced spring onions

• bonito flakes

• Japanese chilli oil

Making the steeping liquid

1. Pour fish stock into a small saucepan, simmer not to boiled over

2. Add mirin

3. Add soy sauce, caster sugar and then sesame oil

4. Keep on low heat to simmer for 10 mins, turn off heat after 10 mins and set aside.

Serving Suggestions

1. Place two fried tofu in a round/soup bowl

2. Then add ginger, radish and spring onions

3. Scoop a ladle of the warm steeping liquid, pour over the top, then add bonito flakes

4. Then add a pinch of Shichimi chilli pepper