DEEP FRIED TOFU IN TSUYU BROTH
- Two box silken tofu (drained)
- Corn flour
- 1 egg
- 1 small cup of Quarker oats ( grind into powder )
- oil (for frying)
- 1 cup dashi stock
- 2 tablespoons mirin
- 2 tablespoons soy sauce
Toppings
- carrot (peeled and grated)
- spring onion or chives (finely chopped)
Step 1 : Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the corn flour first , then egg and finally Quarker oats powder .
Step 2: Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
Step 3 : In a small pan heat up the dashi stock, mirin, soy sauce. Bring to the boil.
Step 4 : Pour the hot broth onto the bowl of tofu and garnish with the grated carrot and spring onion to taste.
