00:00Hi everyone, I'm Yuto and today on Statue I'm going to show you how to make Akedashi Tofu.
00:05It's one of my favourite ever tofu dishes, so let's get started.
00:10Start by draining a 300g pack of firm tofu, wrap it with kitchen paper and place it on
00:17a microwavable plate.
00:18We're going to microwave that for a minute and a half at 600w to evaporate some of the
00:25moisture.
00:25Take it out and let it cool until it's comfortable to touch, then cut it into 8 or 12 pieces.
00:45Start preheating a pot of oil to 170C, which is about 340F.
00:52While we wait, we're going to prepare the coating station.
00:57In the first container, I've added 2 tbsp of potato starch, 2 tbsp of all purpose flour,
01:05and a generous pinch of salt.
01:12In the next container, add another 2 tbsp of potato starch, then sprinkle it with 1 tsp
01:19of water.
01:22Mix it with chopsticks to make small hell stones.
01:24This is going to make the tofu extra crispy.
01:28If you don't mind scrunching it with your hand, doing this will help you make consistent
01:33hell stones.
01:35Before you coat the tofu, make sure your oil is ready.
01:38If you coat the tofu too early, the flour is going to absorb the moisture and become soggy,
01:44so it's vital that you place it in the oil as soon as it's covered.
02:02Start by rolling it in the flour and starch mixture, then the hail stones.
02:06You'll need to press them down a bit to help them stick, then place it straight in the oil.
02:20Deep fry the tofu pieces for about 3 minutes or until lightly golden.
02:24Turn them halfway through to ensure even cooking.
02:27Try to avoid adding too many to the pot at a time, as this will lower your oil temperature
02:34and could make the outside greasy.
02:36I'm cooking 8 pieces in 2 batches.
02:42Once they look like this, transfer them to a wire rack and let the excess oil drain off.
02:52While that's draining, let's make the sauce.
02:54Grab a saucepan and add 150ml of dashi stock, a tablespoon of soy sauce, 1 tablespoon of mirin,
03:041 teaspoon of sake, and 1.5 teaspoon of salt.
03:11Heat on medium and mix to dissolve that salt.
03:22Bring that to a boil and let it bubble for about 30 seconds before reducing the heat to a simmer.
03:29Finally, we're gonna thicken it a bit, so mix 1 teaspoon of potato starch into 1 tablespoon of cold water
03:37until smooth.
03:44And pour it straight in.
03:47Continue to simmer until it's thickened to your liking.
03:51By making the sauce slightly thick, we can prevent the surface of tofu from becoming soggy.
03:57Ok, this looks good, so let's take it off the heat and dish up.
04:03Top the fried tofu with a small mountain of grated daikon radish for a refreshing kick.
04:08Then drizzle on the sauce and sprinkle with chopped green onions.
04:23I also like to make a little bit spicy with a patch of steamy togarashi.
04:29And that's it, crispy and flavourful agedashi tofu.
04:33Thanks so much for watching.
04:34If you'd like to read more about this recipe, like alternative ingredients, please check out
04:39the post on my website.
04:41The link is on the screen now.
04:43I also have a free mobile app now where you can easily follow the steps during the actual
04:48cooking.
04:48The download link is in the description.
04:52Thanks again, and I hope to see you in the next recipe.
