almost agedashi tofu
Serves: 4-5
  • one 900g packet of firm tofu
  • 2 tbsp dried wakame
  • one handful of dried bonito flakes
  • 1L boiling water
  • 1tbsp light soy sauce
  • 2tbsp mirin
  • 1 small knob ginger (optional)
  • 1 small know daikon (optional)
  • 1 green spring onion (optional)
How to make it
  1. Remove the tofu from the packet. Lie the tofu in a single layer on a chux wipe or similarly absorbent cloth and use a second chux wipe to wrap it all up like a parcel. Place a chopping board on top and something heavy (like a cookbook) on top of that so that the tofu gets squished. Leave it like that for 20 minutes. You'll have a nice puddle of water to clean up and some lovely extra firm tofu that won't break up in the pan.
  2. (If you don't want to do step one, stick your tofu in a sieve or something with holes and leave it to drip dry for at least 5 mins. It won't have the same effect but it'll at least dry it up enough for step 4).
  3. Put the dried wakame, bonito flakes and boiling water into a bowl and leave to infuse for 10 minutes or so. Add the light soy and mirin.
  4. Grate the ginger and daikon finely. Chop the spring onion up into little rounds.
  5. Heat up a frying pan over medium heat. Place the tofu in a single layer in the pan and dry fry it until a crisp lightly golden brown crust forms. Flip and repeat for the other side. You may need to do two batches depending on the size of your pan.
  6. Place two or three pieces of tofu in each bowl and top with the broth, a dollop of ginger and daikon and a sprinkling of spring onion.
Recipe by onebitemore at