Ha ha ha!
I
love this stuff!
What You Need
1 cake soft silken tofu (NOT pressed)
2 TB kudzu/potato starch/cornstarch
oil for deep-frying
3/4 cup light, unsalted vegetable stock or dashi
1 TB shoyu (soy sauce)
1 TB mirin
2 TB scallion, finely chopped
2 TB finely minced ginger
2 TB grated daikon radish
What Now?
Mix the stock, shoy, and mirin together for the sauce. Bring to a boil and then just keep it hot.
Heat the oil to 180deg C or 350deg F and spread the kudzu on a plate.
Please DON'T press
the tofu first--the moisture should be sealed in by the coating.
Cut the tofu into four squares, pat two of them very dry with paper
towels, roll them gently in the kudzu to cover all surfaces well,
gently nudge off the excess, and slide them straight into the hot
oil. Keep them turning and fry them for about 7 minutes until
they're golden and crispy. Have the next two ready to go when you
take the first batch out
(very carefully, with a wide strainer). Drain on paper towels.
One serving is two cakes with a nice pile of scallion, ginger, and daikon on top,
with the sauce poured over or served in a separate bowl as a dip.
Yay!
Here is another great recipe by
Jinmyo called
Agadashi tofu.