Agadashi Tofu recipe

ngredients

Japanese tofu, 200g
Grated white radish (daikon)
Spring onions, chopped
Bonito Flakes
Cornflour
Vegetable oil
Sauce:
1/2 cup dashi soup stock (konbu dashi)
1/2 tbsp mirin
1/2 tbsp light soy sauce

Directions

Wrap tofu in paper towels and squeeze out excess water.
Cut the tofu to small squares (I cut a 200g block to 4 squares).
Coat the tofu cubes with cornflour evenly.
Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
Drain the deep fried tofu on tempura papers and then place them on serving plates.
In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
Top each tofu with grated radish, bonito flakes and spring onions.