Agedashi Tofu

Ingredients

• 1 block (16-ounces) super firm tofu
• 1 tsp dashi stock flakes
• 1 tbs mirin
• 1 tbs soy sauce
• ¼ C bonito flakes
• 4 scallions, chopped
• 2-inch piece of ginger, grated
• 1 C water
• ½ tsp salt
• ¼ C potato starch
• 1 C oil

Directions

1. In a small pot, combine the water, dashi flakes, mirin, soy sauce, and salt. Cook on low heat for 10 minutes, then cover and remove the pot from the heat
2. Remove the super firm tofu from the package and dry with a paper towel. If you are using extra firm tofu, you'll need to press the water out of it. You can do this with a tofu press or by placing it in a shallow bowl, placing a flat plate on top of the tofu, then placing something heavy on top of the plate, and let it sit for 15 minutes. The excess water will collect in the shallow bowl.
3. Cut the tofu block into six large pieces, pour the potato starch into a dish, and coat the tofu pieces with it
4. Add the oil to a large, deep skillet and bring the heat to medium high. When the oil is hot, add the coated tofu pieces. Cook for about 6 minutes, then flip and cook for 6 more minutes.
5. When the tofu is golden brown, remove it from the pan and lay it on a wire rack to dry.
6. To serve, pour some of the sauce into a bowl and place three tofu pieces on top. Add scallions, bonito flakes, and grated ginger for serving.

Chef's Notes

• A delicate balance of flavors