Agedashi Tofu

==Description==
A bold, classic Japanese take on appetizers - silken tofu deep-fried to a great crisp is paired with a vegetable-based sauce. 
==Ingredients==
===For the tofu base===
* 1 lb. silken tofu or moderately-firm, water-packed tofu, cut into four thick slabs
* 1 cup cornstarch or tapioca starch (more traditional) mixed with 1 tsp. sea salt
* vegetable or corn oil, for deep-frying
* green onions and kombu, for garnishing
=== For the sauce ===
* 1 cup vegetable stock
* ½ tsp dried kelp powder
* 2 ½ tbsp. soy sauce
* 2 tbsp. rice vinegar
* 2 tbsp. water, blended with 2 tsp. cornstarch
==Directions==
=== For the sauce ===
# Heat the stock, kelp powder, soy sauce, and vinegarto boiling.
# Add the water/cornstarch mixture and stir constantly until slightly thickened.
# Put aside.
===For the tofu base===
# Heat the oil to 350° F. Make sure it is more than four inches deep in the pot to allow the tofu room to float.
# Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
# Deep-fry for 5 – 7 minutes until golden.
# Drain on paper towels, then place in individual serving bowls.
# Add the sauce and garnish with sliced green onions and kombu.
==Videos==
thumb|center|480 px
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Category:Silken tofu Recipes
Category:Kombu Recipes
Category:Rice vinegar Recipes
Category:Tapioca starch Recipes
Category:Soy Sauce Recipes
Category:Tofu Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:Japanese Recipes
Category:Japanese Appetizers
Category:Northeast Asian Recipes
Category:Northeast Asian Appetizers
Category:Northeast Asian Side Dishes
Category:Vegan Recipes
Category:Vegan Side Dish Recipes
Category:Vegan appetizer Recipes