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Agedashi Tofu with Miso Sauce

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Ingredients

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

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.

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