Tofu can be bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. The secret is the corn-starch coating. More photos and info at feralcooks.com/agedashi-dofu-deep-fried-tofu/ Here’s the thing: this is so easy to make, and takes so few ingredients, that it’s surprising that more non-Japanese cooks and restaurants don’t serve it. It goes really well as an appetizer for many types of Asian foods.
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Drain the tofu by putting paper towels above and below it, and put a heavy pan on it for 15 minutes to 2 hours.
Meanwhile, you can make your broth/dip by mixing and boiling the liquids and adding in the pinch of sugar. Just let it sit off the heat, when done.
Dry the tofu and cut into 8 equal-sized pieces.
Put the starch in a deep plate and roll/coat each tofu piece on all sides.
Deep or pan-fry the tofu in two batches, until it turns a golden color.
Drain on paper towel.
Put two or three pieces in a shallow bowl (for individual servings). Add broth/dip to the bowl and top with any/all of the toppings listed above. Try to do all this when the tofu is really hot.
This looks delicious!
Great presentation, would love to try this recipe.
The calories seem about right for this portion size.
Thanks for sharing this! Saved for later.
Perfect healthy meal option 👍