Japanese Agedashi Tofu is made of silken firm tofu, cut into cubes, coated with potato flour (Note: do not use cornflour as it gives a less than desired result) and deep-fried. It is then served in a hot dashi based stock and topped with spring onions and bonito flakes.
What I like about Agedashi Tofu is its golden and crisp outer coating which creates a wonderfully unique texture that’s the perfect balance between silky and crispy.
I am being playful here. Instead of making the traditional Agedashi Tofu, I have added a touch of Malaysian flavour by serving it with fresh red chillies, deep-fried basil leaves and crispy ginger shreds.
You may like to add a dipping sauce to it but I like it without, so I can taste the freshness of the tofu which is further enhanced by the ginger, chili and basil. Think the popular Yum Cha dessert Tau Fu Fah (Tofu Pudding ???) with gingery sugar syrup. The flavour of tofu and ginger come together beautifully.
If you have not tried deep-frying ginger shreds and basil leaves, do give it a try. It adds a new textural dimension and you will be surprised with the results.
I hope you enjoy this recipe and have a good weekend.
Agedashi Tofu with Chili, Basil and Crispy Ginger Shreds Recipe
Ingredients
- 1 tub silken firm tofu (cut into 6 cubes)
- Potato flour for coating
- Oil for deep-frying
- A handful of Basil leaves
- 1 fresh red chili, sliced diagonally
- 2 inches long ginger, finely shredded
Method
- Season potato flour with salt and pepper.
- Coat tofu in potato flour.
- Heat oil in a pan and deep-fry tofu until golden. Remove and drain on paper towels.
- Place tofu in serving plate.
- Deep fry ginger shreds until golden and crispy. Remove and drain.
- Deep fry basil leaves for 10-20 seconds. Remove and drain.
- Top tofu with sliced red chili, basil leaves and ginger shreds.
- Serve immediately.