Age Dofu (Deep-Fried Tofu)
1 cake fresh tofu
oil for deep-frying
1/2 cup diced onion
1/4 cup finely diced carrot
3 cups kombu-shiitake stock
2 1/2 Tbsps kuzu, diluted
shoyu or tamari soy sauce
To prepare, place a cake of fresh tofu on a wooden cutting board. Place a weight or plate on top of the tofu to squeeze out excess liquid. Place a small dish under one end of the board and prop it up so that it is slightly tilted. This will allow the liquid to drain off properly. Let the tofu sit for about an hour to drain properly and then slice it into pieces about 1/2 inch thick.
Lightly coat each tofu slice with arrowroot flour and place in hot sesame oil. Do not put too many in at once, as this will lower the temperature of the oil and the tofu will not cook properly. Deep-fry until golden brown. Drain on paper towels to remove excess oil.
You may also boil the deep-fried slices in water to remove any remaining oil.
Serve with the Vegetable Sauce.
Optional. Place bonito flakes, grated daikon, and diced scallion on top.
Bring stock to boil and add onions and carrots. Reduce flame to low and simmer until vegetables are tender.
Add diluted kuzu and stir well. Simmer 10 more minutes and season with soy sauce.
Spoon sauce over deep-fried tofu slices.
Michio and Aveline Kushi