Deep-Fried Tofu and Sweet Potato with Dashi Sauce
- 1 Firm Tofu (300g)
- 1/3 Sweet potato (100g)
- 3 Green beans (20g)
- Small amout of Grated ginger (10g )
- 200ml Dashi stock (200ml water, 0.5 tsp Dashi powder)
- 1.5 tbs Mirin
- 2 tsp Light soy sauce
- 1 tbs Starch
- 1 tbs Water
- small amount of Flour
- 2 tbs Vegetable oil
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
A dish that perfectly combines soft tofu with tender, fluffy sweet potato. The dashi stock and ginger in the dashi sauce will warm you up through and through.
How to make it
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Cut firm Tofu into bite-sized pieces and place between paper towels for about 10 minutes to drain.
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Cut sweet potato in half and into 5mm thick slices. Cut green beans into 3mm thick diagonal slices.
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Lightly coat firm Tofu and sweet potato with flour. Heat a frying pan with vegetable oil and deep-fry over medium heat (800W 170-180℃).
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Put Dashi stock in a pot and heat to high (1300W 190-200℃) and add Mirin and light soy sauce. Add green beans, and when they are cooked, add the starch slurry (1 tbs starch and 1 tbs water) little by little and mix well until it becomes thick.
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Place them on a serving bowl and pour sauce over them. Top with grated ginger.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)