Deep Fried Tofu (soaked in stock)
2 blocks soft tofu 30 grams each
Oil for deep frying
For the stock:
1 ½ cups chicken stock
2 tbsp soy sauce
2 tbsp mirin
Garnish:
Toasted black seeds
Chopped scallion
1. Drain the tofu by wrapping it in kitchen paper towels. Next, set it on a cookie/cake cooling rack with a plate underneath to catch drippings. Finally, set a plate on top of the wrapped tofu. The weight will help drain the tofu without squishing it. Unwrap and cut into cubes (1”x1” inch) after about 6-8 minutes. Set aside.
2. Heat oil in a frying, deep fry the tofu in batches. Set aside.
3. In a sauce pan, bring the mirin to a boil. Add the soy sauce and the chicken stock. Bring to a boil, then set heat to low and simmer for 5 minutes.
4. Assemble. In a bowl, place deep fried tofu. Pour sauce, then sprinkle with toasted sesame seeds and chopped scallion. Serve warm.
*In addition, you may continue to simmer the stock until thick and add in the deep fried tofu. It’s a variation similar to how I’d make adobo. That manner of cooking is more familiar with the people I share the dish with.
**This dish was inspired by a Japanese dish called Agedashi Tofu.
To the good days ahead.
