Crispy Fried Tofu Nuggets (Agedashi-dofu)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 Japanese cucumber or 1/2 European cucumber 1 cup Sea Vegetable & Bonito Stock 1/4 cup light soy sauce
3 tablespoons mirin 2 small green onions, thinly sliced 2 tablespoons grated gingerroot
2 tablespoons grated daikon 1 (16-20 ounce) pkg. regular Japanese or firm Chinese tofu, rinsed 4 cups peanut or vegetable oil
1/2 cup potato starch or cornstarch



1 Cut cucumber in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Spread cucumber slices over a serving platter. Set aside.
2 Combine stock, soy sauce and mirin in a bowl or cup. Pour into 4 or 5 small serving bowls. Arrange onions, gingerroot and daikon in small bowls or on a serving plate.
3 Cut tofu in half horizontally. Place slices between double layers of clean kitchen towels; press 10 minutes. Heat oil to 360 F. (180 C). Cut tofu into 1-inch cubes. Coat well with potato starch. Fry tofu in several batches until golden brown and crispy. Drain on a wire rack. Spread tofu over cucumber. Offer small plates and bowls of dipping sauce. Season dipping sauce as desired with onions, gingerroot and daikon.

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