Agedashi Tofu

Ingredients

• 1 lb silken tofu or medium-firm water-packed tofu, cut into four thick slabs
• 1 cup cornstarch or tapioca starch (more traditional) mixed with 1 tsp sea salt
• oil for deep-frying

Sauce

• 1 cup of vegetable stock
• ½ tsp dried kelp powder (optional, but gives it a traditional taste)
• 2½ tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp water blended with 2 tsp corn starch

Procedures

1. Heat the oil to 350°F.
2. Make sure it is at least four inches deep in the pot to allow the tofu room to float.
3. Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
4. Deep fry for 5 – 7 minutes until golden.
5. Drain on paper towels, then place in individual serving bowls.
6. Ladle with the sauce and sprinkle with sliced green onions for garnish.

Sauce

1. Heat the stock, kelp powder, soy sauce and vinegar to boiling.
2. Then quickly whisk in the water/cornstarch mixture and stir constantly until slightly thickened.
3. Pour over the deep fried tofu pieces and serve hot!.