Deep Fried Tofu & Aubergine (Agedashi)

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)
Serves 1 Prep: 10 min Cook: 10 min

Ingredients

Tofu (firm) 1/3 pack
Aubergines 3-4
Flour as required
Mooli (grated) as required
Ginger (grated) as required
Spring onions as required
Noodle broth (concentrated) as required

Method

1
In my restaurant, I use soft tofu but the firm one is easier to handle.
2
Pat dry the tofu on kitchen paper. Weigh down to get rid of all excess moisture. Cut into 4.
3
Peel the aubergines as thinly as possible.
4
Wash under cold running water, this will give it a beautiful jade colour. Peeling will also shorten the frying time. Cut the aubergine into bitesize pieces.
5
Dredge the tofu and aubergine pieces in flour and fry in 185C oil. Fry the aubergine first as this takes longer.
6
You'll see large bubbles as soon as you put in for frying, as soon as you see smaller bubbles, they will be fried ready. Remove and finish cooking on residual heat.
7
Make the soup following the noodle broth instructions.
8
Put the fried tofu and aubergine into a bowl and pour over the soup. Garnish with the grated ginger, mooli and spring onions before serving.

Tips & Note

●To make a home made noodle broth, put water, light soy sauce and mirin (5:1:1) in a pan; add some bonito flakes for 15-20 seconds before straining. Use dashi granules if you don't have bonito flakes.

Deep Fried Tofu & Aubergine (Agedashi)

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)

Serves 1

Prep: 10 min

Cook: 10 min

Ingredients

Tofu (firm) 1/3 pack
Aubergines 3-4
Flour as required
Mooli (grated) as required
Ginger (grated) as required
Spring onions as required
Noodle broth (concentrated) as required

Deep Fried Tofu & Aubergine (Agedashi)

Recipe ID :1265 Posted on 25 NOV 2015

Serves 1

Prep 10min
Cook 10min
views 1,409
printed 5

saved 2

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.

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Ingredients

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1/3 pack
3-4
as required
as required
as required
as required
as required

Method

Prep
10min
Cook
10min
1
In my restaurant, I use soft tofu but the firm one is easier to handle.
2
Pat dry the tofu on kitchen paper. Weigh down to get rid of all excess moisture. Cut into 4.
3
Peel the aubergines as thinly as possible.
4
Wash under cold running water, this will give it a beautiful jade colour. Peeling will also shorten the frying time. Cut the aubergine into bitesize pieces.
5
Dredge the tofu and aubergine pieces in flour and fry in 185C oil. Fry the aubergine first as this takes longer.
6
You'll see large bubbles as soon as you put in for frying, as soon as you see smaller bubbles, they will be fried ready. Remove and finish cooking on residual heat.
7
Make the soup following the noodle broth instructions.
8
Put the fried tofu and aubergine into a bowl and pour over the soup. Garnish with the grated ginger, mooli and spring onions before serving.

Tips & Note

●To make a home made noodle broth, put water, light soy sauce and mirin (5:1:1) in a pan; add some bonito flakes for 15-20 seconds before straining. Use dashi granules if you don't have bonito flakes.

CHEF
iBUKi-London
I’ve got 4 recipes!
オーナーシェフ 星野直樹
IBUKI-LONDON
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