Japanese Night at EVK: Sprinkle finely diced green onion and flakes of katsuo-bushi over your hot agedashi tofu, and drizzle with EVK's tangy dressing for a lighter version of the familiar Japanese appetizer. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: The light and flavourful elements of our Agedashi Tofu Sauce. Soy Sauce, Rice Vinegar, Mirin, lime, ginger, chili. Find simple and affordable pescetarian meal ideas at eastvankitchen.com
Japanese Night at EVK: Follow these five simple steps for homemade Agedashi Tofu. Fry at medium/high temp in a high smoke point oil until the turn a beautiful golden colour! Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Agedashi Tofu, made on the stove at home, is a cleaner, lighter tasting version of the familiar restaurant appetizer. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Sprinkle finely diced green onion and flakes of katsuo-bushi over your hot agedashi tofu, and drizzle with EVK's tangy dressing for a lighter version of the familiar Japanese appetizer. Find more delicious world pescetarian recipes at eastvankitchen.com
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TSUYU (DASHI, SOY SAUCE AND MIRIN)

A zesty and spicy sauce to bring flavour to the fabulous texture Agedashi Tofu!

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Ingredients

  • 1 thumb-sized piece of ginger
  • 1/8 of a Thai chili
  • juice of 1/2 a lime
  • 1 cup of dashi
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp mirin

Instructions

  1. Bring everybody to a boil in a small pan.
  2. Reduce heat and simmer until sauce is slightly thicker.
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AGEDASHI ‘LIGHTLY DEEP-FRIED’ TOFU

EVK’s version of a Japanese restaurant classic!

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Ingredients

  • 1/2 a block of medium-firm tofu
  • 3/4 cup flour
  • salt
  • pepper
  • 1 egg
  • 1 cup panko
  • oil
  • a few katsuo-bushi flakes
  • 1 green onion

Instructions

  1. WET: Cube tofu.
  2. DRY: Sprinkle flour to thinly cover a plate. Sprinkle dashes of salt and pepper over top. Coat each cube on all sides.
  3. WET: Whisk an egg in a bowl. Dunk each cube to thoroughly coat.
  4. DRY: Sprinkle panko to thinly cover a plate. Coat each cube on all sides.
  5. COLD: Put your finished pieces in the fridge for half an hour or so if you have time. They’ll cook crispier if they’re cool when they go into the hot pan.
  6. HOT: Heat your pan on medium-high and add a good splash of oil. Cook your cubes until golden brown on all sides.
  7. SERVE: drizzled in TSUYU and garnished with katsuo-bushi flakes and sliced green onions.

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