Japanese Agedashi Tofu Soup | Crispy Tofu in Aromatic Broth
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30 min
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Kifli Kukták
Hagyományos japán fogás modern leveses tálalásban: aranybarnára és ropogósra sült, kukoricakeményítőbe forgatott tofutálkák forró, aromás gyömbéres zöldségalaplében, roppanós pak choi-val és friss újhagymával.
Preparation method
Preparation and Vegetables
Remove the tofu from the packaging, wrap it in paper towels, and press it with a light weight for 10 minutes to remove excess moisture. Then cut it into approx. 3x3 cm cubes.
Peel and finely grate the ginger. Thinly slice the spring onions, setting aside the greens for serving. Wash the pak choi, then cut lengthwise into quarters.
Preparing the Broth and Frying the Tofu
Bring the vegetable stock to a boil in a saucepan. Add the soy sauce, grated ginger, and sesame oil. Add the pak choi and simmer over low heat for 2-3 minutes until tender-crisp, then remove from the heat.
Chef's tip
The secret to an authentic Agedashi experience is to place the tofu cubes into the hot broth right before serving, so the top of the starch coating remains crispy while the bottom absorbs the aromatic broth.
For an even zestier flavor, you can top the tofu with finely grated daikon radish or a pinch of shichimi togarashi when serving.
Ingredients
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Kifli Kukták
