Agadashi tofu for Christmas eve dinner

Each year, my family gathers for Christmas Eve and of course, where there is a gathering, there is a lot of food! Instead of having traditional foods like turkey, ham, mashed potatoes, green beans, etc., every year, we pick a theme for a potluck. Guests arrive with their best shot at authentic dishes. This year, the theme was Japanese. From blistered shishito peppers and edamame to udon and curry, everything was delicious. One of the dishes I made was one of my favorites – agadashi tofu. I borrowed a Japanese cookbook from a friend, went to the local Nijiya Market and made it happen. This recipe serves four.

Homemade_Agadashi_Tofu

  • 1 pack silken tofu (I purchased soft tofu)
  • 2 stalks of green onions (I also added chives)
  • 30 grams grated ginger
  • 5 grams dried shaved bonito flakes
  • water-dissolved starch: 2 tablespoons water + 2 tablespoons starch (I used corn starch)
  • sauce: 300 ml soup stock + 60 ml mirin + 50 ml soy sauce
  • salad oil to taste (I didn’t know what this was, so I skipped it)
  • cut nori seaweed to taste
  • oil for frying (I typically use safflower oil because it can cook at high heat)

1. Drain the tofu.

2. Grate the ginger and cut the green onions (and chives).

3. Boil the sauce in a pot and add the dried shaved bonito flakes.

4. When the sauce has boiled, strain and thicken by adding the water-dissolved starch.

5. Cut the tofu into 1/2 to 1-inch squares or rectangles and thoroughly cover with starch.

6. When the oil is ready, cover the tofu with plenty of starch (do not dust) and immediately place in oil.

7. Deep-fry in oil until a bit of color begins to show.

8. Serve in a bowl and pout the sauce over the tofu. Garnish with grated ginger and green onions, chives and additional bonito flakes.

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