Name: Agedashi Tofu (Fried Tofu & Eggplant)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 600 g (1 lb 5 oz) silken tofu; 1 eggplant (aubergine), about 270 g (9½ oz), cut into 3 cm (1¼ inch) wedges and scored in a crisscross pattern; 2 cups (500 ml) Basic Dashi Stock or use powdered dashi); 2 spring onions (scallions), cut into thin matchsticks and kept in cold water; 2½ tablespoons soy sauce; 350 ml (12 fl oz) sunflower oil; 30 g (1 oz) cornflour (cornstarch) or plain (all-purpose) flour; shichimi togarashi (store-bought or homemade), to serve; 1½ tablespoons light brown sugar or mirin

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a surprisingly rich and satisfying dish that non-vegetarians will also enjoy. Serve with Smoked Mackerel & Ginger Japanese Pilaf and Green Beans with Sesame Dressing.

Ingredients

Fresh

600 g (1 lb 5 oz) silken tofu
2

Method

Cut the tofu into eight equal pieces. Place on a double layer of paper towel and leave for 5 minutes, then replace the paper towel, turn the tofu over and leave for a further 5 minutes.

Heat a small saucepan over medium heat and warm the dashi, soy sauce and sugar (or use Mentsuyu and warm water, see Tip). Set aside.

Place the cornflour in