Crispy silken tofu in ginger broth with watercress pesto

Posted by petra08 on March 28, 2014 · 12 Comments 

It was a beautiful day and despite a busy day the dogs and I went for a walk on the beach. It was quite warm in the sun and we decided to sit down and just look out over the sea and enjoy the sunshine. We sat down with a nice view over the pier, the dogs did have a little walk around but then decided to come and sit next to me and we all enjoyed the view.

 

Once home I felt like a soup for dinner. As it was only me eating dinner all of the sudden came to think of Agedashi Tofu. I first had it with a friend here in London and I remember the first bite of the tofu with a crispy outside and the soft inside. Ever since I have been thinking of making it myself. I think looking at a pack of firm silken tofu brought it back to my mind. I wanted a ginger broth to go with the tofu and I decided to use what vegetables I had.

 

Crispy silken tofu with ginger and veg broth

preparation time 10 mins

coking time 10 minutes

serves 1

Ingredients

• 170 gram or 6 oz firm silken tofu
• 1/2 carrot
• 1 small potato
• 1 shallot onion
• 1 celery stalk
• 1/4 red pepper
• 2 small or 1 large tomatoes
• 1 piece of fresh ginger, peeled
• 1 tbsp soy sauce
• 1 tbsp mirin, a sweet Japanese cooking rice vinegar
• 3 dl or 1 1/2 cup of vegetable or chicken stock
• corn starch, about 4 tbsp
• salt & white pepper
• oil

Peel and slice the potato and the carrot. Remove the seeds from the tomato and slice. Chop the red pepper. chop the shallot onion and celery fine. Bring the stock to a boil and add the potato, shallot onion and the celery. Let boil for 5 minutes and then add the carrot and pepper and boil for another 5 minutes.

 

 

 

While that is cooking slice the tofu in about 1 cm or 0.4 inch thick slices.

 

 

Mix the corn starch with the salt and the white pepper. Tofu needs a little salt, it brings out the flavor and the pepper gave it a little bite without taking over the delicate flavor of the tofu.

 

 

Dip the tofu in the corn starch and heat oil in a small frying pan. Add the tofu when the oil is hot, let fry until the base is a crispy surface and then turn over. When crispy all around drain on household tissue.

 

 

When the broth is done and the veg just soft add the grated the ginger, the tomatoes and serve up.

 

 

Place the crispy tofu on top and last add some watercress pesto before serving, see recipe here.

 

 

 

The tofu has just the right texture, the pepper gave the tofu more flavor and the pesto and the ginger worked a treat. I don’t know why it has taken me so long to make this myself, I know it was not a traditional way of making Agedashi Tofu but I now know how to make it and I will make it again!

 

I am taking this to Angie’s lovely Food Fiesta Friday, hosted on her great blog the The Novice Gardener. A big bowl or individual dishes would be perfect for sharing! Angie, thank you for hosting 🙂

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Filed under Allotment/Veg, Carrot, Celery, Main course, Onion, Pepper, Potatoes, Recipe, Tofu, Tomatoes · Tagged with crispy silken tofu, Ginger, mirin, silken tofu, tofu broth