Bonio flakes (katsuobushi), potato starch and dashi are available from Asian food stores. Kikkoman Tempura and Noodle Sauce is available at selected supermarkets.
If making dashi using instant dashi granules, dissolve 1 teaspoon dashi granules in 1 cup boiling water.
Age Dashi Tofu (deep fried tofu)
- 500g medium firm tofu
- Potato starch or cornflour, for coating
- Vegetable oil, for deep frying
- 1/4 cup finely grated daikon
- 1 tablespoon grated fresh ginger
- 4 snow peas, trimmed and finely sliced diagonally
- 2-3 tablespoons large bonito flakes, to serve
- 400ml dashi (see notes)
- 1 1/2 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 1 tablespoon mirin
1/3 cup (80ml) Kikkoman Tempura and Noodle Sauce mixed with 1 + 1/3 cup (330ml) warm water.
Place tofu between two chopping boards with a weight (eg. food can) on top.
Raise one end of the board by resting it on an upturned dish. Leave to drain for 15-20 minutes.
Meanwhile, prepare sauce by simmering dashi, soy sauce and mirin in a small saucepan for 3 minutes.
If tofu does not come precut, cut it into 8 even-sized pieces and pat dry with paper towel.
Dip tofu into flour and gently coat all sides, shaking off any excess.
Heat oil in a wok or deepfryer to moderate heat 180 deg C (350 deg F). Carefully slide tofu into the hot oil and deep fry, in batches, until the surface becomes crisp and golden. Drain well on paper towel.
Place tofu into bowls and pour sauce around it. Gently squeeze excess liquid from grated daikon and place a small mound next to the tofu. Top daikon with grated ginger. Top tofu with sliced snow peas and bonito flakes. Serve immediately.