Stephanie Mayeda, GVJCI Social Media & Community Outreach Intern
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Tofu: a staple of Japanese cuisine! Although not particularly flavorful on its own, this cute, little cube of bean curd can be made into many light and delicious dishes including what is known as agedashi tofu. Don't know what that is exactly? Well, it's simply just tofu cut into cubes, coated with potato starch, fried, and served in a tasty broth with toppings to give it some zing! Serve this succulent side dish with a bowl of ramen and you got yourself a meal anyone would be envious of! And the best part? Even though it is fried, the coating itself is so light and crispy (and not at all greasy) that it really does kick guilt to the curb. Now, let's make some!
1. Cut tofu blocks into eighths and soak with paper towels for about 15-20 minutes).
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2. Bring fryer up to 350 degrees.
3. In the mean time, cut green onion and grate ginger for toppings.
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4. Coat tofu blocks in katakuriko (potato starch) and fry until slightly golden brown.
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5. Add broth ingredients together and bring to a boil to ensure dissolving of the sugar.
6. Pour broth in a small bowl with tofu topped with green onion and ginger. Enjoy!
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