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Agedashi Tofu with Miso Sauce

Agedashi Tofu with Miso Sauce

My very favourite Zen Buddhist vegan dish.

2 blocks silken tofu
Organic sunflower oil for deep-frying
4 Tbsp rice flour
2 tsp grated fresh root ginger, and red radish slices for garnish
1 spring onion, finely sliced on the diagonal to garnish
2 Tbsp barley miso, mixed in a little water to form a sauce like consistency

Press and drain the tofu on paper towel until dry, changing the paper towel as required.
Put the oil in a heavy-based deep frying pan and heat to about 180o/350f.
Cut each tofu block in half and then half again.
Dust with the flour, then using a spatula gently slide the tofu into the oil and deep-fry until crisp and golden.
Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish and spring onion.

Note: Don’t dust the tofu with the flour until you are ready to fry it, otherwise it will become sticky.

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