Agedashi Tofu with Miso Sauce

My very favourite Zen Buddhist vegan dish.

Method

• 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.