When I hear people say they don’t like tofu, I always think: You’re doing it wrong. (LOL) It’s true tofu is fairly bland, but when you take the time to give it some TLC, a tofu dish can explode with different flavors and textures.
This is one of my favorites. The tofu is fried and swims in a savory dashi broth. Greens onions and ginger offer a fresh counterpoint.
Agedashi tofu is often served as an appetizer at Japanese restaurants, but my kids always want it for the main course.
I often served it with cucumbers pickled in rice vinegar and a salad with ginger dressing.
Oil, such as vegetable, canola or sunflower
1 package of firm tofu
2 Tbsps. water
Panko bread crumbs
2 ¼ cups water
¼ cup Kikkoman soy sauce
2 tsps. Hondashi (Japanese bonito soup granules)
3 Tbsps. mirin
Sliced scallions/green onions (4-5)
1 or 2 Tbsps. minced ginger (optional)
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