The recipe for Agedashi Tofu with Black Pepper Broth is available at tasty.
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| Agedashi Tofu with Black Pepper Broth |
Components:
Cubed tofu (300g) into 2cm cubes
75g or 1/2 cup cornflour
Leafy greens, for deep-frying
One tablespoon of sesame oil
one smashed garlic clove
One long red chili, cut thinly
Two tsp freshly ground pepper (black pepper)
60ml, or 1/4 cup, soy sauce
two tsp of mirin
500 ml or two cups of vegetable stock
To serve, thinly slice two green onions.
One tablespoon of coarsely shredded pickled ginger for serving
To serve: steamed rice
Read more: broccoli and greek chicken orzo tasty.
Guidelines:
To coat the tofu, take a small bowl and add the cornflour. Shake off any extra cornflour after coating each tofu cube.
To fry the tofu, place a deep frying pan over medium-high heat with vegetable oil. In batches, deep fried the tofu cubes for two to three minutes, or until they are crispy and golden. To drain extra oil, move the tofu with a slotted spoon to a dish covered with paper towels.
Get the broth ready:
In a saucepan, warm the sesame oil over medium heat. Add the sliced chilies and smashed garlic. Stir and cook for 1 minute, or until aromatic.
Stir in the mirin, soy sauce, freshly ground black pepper, and vegetable stock. Heat through to a simmer. For five minutes, simmer over low heat.
Read more: Complete chicken qorma recipe.
Serve:
The crispy tofu cubes should be divided among serving dishes. Over the tofu, ladle the spicy broth with black pepper.
Shredded pickled ginger and thinly sliced green onions make a lovely garnish.
Serve right away with a side order of steaming rice.
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