Sharing the love….. Agadashi Tofu style….

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The last few days have been great in my world. An intense but ultimately satisfying day at work, lots of new vegetables planted in the garden with some gentle rain to water them in, my chickens have finally stopped bickering and I don’t have to hang around them all the time like a, well, like a mother hen and to top it all off it was agadashi tofu time last night. Yipee.

In the interest of sharing the love and spreading the joy here it is….

Agadashi Tofu (vego/vegan style)     TAAA  DAAAA

Agadashi tofu is one of life’s great pleasures but is usually off limits to vegans and vegetarians as it is made with fish stock as the base of the soup and often has bonito flakes (dried weird looking fish) shaved all over the top.

This is our version. I grant that it may not be totally authentic but it sure packs a punch as comforting, warm, lovely, tasty soupiness for the perfect winter supper.

Here we go, it may seem a little fiddly but once you get the hang of it it all comes together in about 15 minutes.  This recipe serves four.

2 blocks of firm silken tofu, taken out the packet and wrapped in lots of paper towel (you will be surprised by how much water comes out) You are aiming to get it as dry as possible and if you can leave it wrapped in paper and weighted down with a plate for 30 mins or so the results will be much better.

Broth :

250 mls water
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 heaped teaspoon of white miso paste

Place all ingredients in a small saucepan and let simmer for about 5 minutes.

While the soup is bubbling and the tofu is draining –

Finely chop a couple of spring onions, some pickled ginger and some greens like spinach, wombok or bok choy.

Place 1 cup of potato starch in a bowl. ( You can get potato starch from an Asian grocer and some supermarkets. Use cornflour if you can’t get it but the results won’t be as good.)
Cut the blocks of tofu into eighths.

Heat a fry pan with about 1cm of peanut oil. Gently roll the tofu in the potato starch and place in the hot peanut oil. Fry until a light golden colour.

Place the chopped greens in the bottom of the bowl. Put the cooked tofu on top and pour over broth. Top with spring onions and ginger.

If you are looking for something more substantial, or you have ravenous teenagers and a cycling crazed husband like me, you can serve with some sushi rice.

I hope this becomes one of your favourites too.

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