Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> AGEMONO - DEEP-FRIED Recipes



1 pack of silken tofu (approximately 397g), 2 spring onion, 14g ginger, 1.25 cups of dashi, 1 cup of
cornstarch, 2 cups of oil.

1T caster sugar, 2T soy sauce, 2T mirin.


1. Rinse spring onion; Cut off the ends; Slice thinly.
2. Peel rinse and grate ginger with a grater.
3. Pour 1.25 cups of dashi to a saucepan; Bring to the boil over a medium heat; Turn to a low heat; Add seasonings; Stir till well mixed; Turn off the heat; Cover the pan with a lid.
4. Carefully take the block of silken tofu out from its package; Cut in halves horizontally; Cut each half crosswise; Arrange the tofu pieces on a pile of kitchen paper; Top the tofu pieces with another pile of kitchen paper; Place a plate on the top; Put a can of tomatoes on top of the stack; Leave it to drain for 15 minutes; Change the kitchen paper; Leave it to drain for another 15 minutes.
5. Remove the can of tomatoes and the kitchen paper from the tofu stacks from the step 4; Gently pan dry the tofu pieces; Cut the tofu into cubes with 5-cm length.
6. Add 1 cup of cornstarch to a small shallow bowl; Put it near to the stove with the tofu cubes next.
7. Pour 2 cups of oil to a deep and wide saucepan.
8. Bring the oil to the boil over a high heat; Evenly coat a few tofu cubes with a layer of cornstarch (important not to: coat the tofu till ready to fry and crowd the pan); Turn to a low heat; Gently slide into the oil; Deep-fry over a high heat for 2 minutes; Carefully lift the tofu cubes up with a slotted spatula; Drain on kitchen paper (Repeat the step 8 till all the tofu cubes are deep-fried).
9. Arrange the deep-fried tofu cubes on serving plates; Sprinkle with some spring onion and ginger; Drizzle with the sauce from the step 3; Serve immediately.