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Agedashi Tofu

  • Difficulty Moderate
  • Time 45 minutes


For the dashi

  • 1 quart water
  • 4 inch sheet kombu kelp (find online or at your local Asian Market)
  • 1 cup bonito flakes (omit for vegetarian version and find online or at your local Asian Market)

For the Broth

  • 1 quart Dashi
  • 1/4 cup garlic
  • 1/4 cup ginger
  • Scallion, top half (cut into 1 inch at a bias), set aside as garnish
  • Scallion, bottom half (cut into 1-inch pieces)
  • 1/4 cup Spiceology Maui Wowee Hawaiian Rub
  • Rice wine vinegar to taste
  • Soy sauce to taste
  • Bonito Flakes, set aside as garnish (omit for vegetarian version)
  • Rice oil (any oil could work)

For the fried tofu


For the dashi

  1. In a medium saucepan, pour in water and add the sheet of kombu kelp
  2. Bring to a boil. Immediately remove from heat and let sit for 30 minutes
  3. Remove kombu kelp from water
  4. Add bonito flakes and bring water to a slow simmer
  5. Steep bonito flakes in a fine-mesh sieve or wrap in a cheesecloth
  6. Strain and set to the side.

For the broth

  1. Sauté garlic, ginger and scallions in oil until translucent
  2. Sprinkle in Maui Wowee and caramelize
  3. Deglaze the pan with dashi and bring to a simmer
  4. Remove from heat, season with rice wine vinegar and soy sauce to taste

For the fried tofu

  1. Press tofu on a rack between two sheet trays overnight in the fridge
  2. In a mixing bowl, combine Maui Wowee with potato or corn starch
  3. Cut tofu into desired sized pieces
  4. Dredge tofu in Maui Wowee potato starch mixture
  5. Heat oil to 325°F
  6. Add tofu and fry until golden brown crispiness covers the tofu 
  7. Remove tofu and place on a raised wire rack or place on a paper towel to remove excess oil
  8. Season with salt and Spiceology Maui Wowee.

To plate

  1. Grab your favorite shallow bowl
  2. Using a standard ladle, pour your dashi in the bowl
  3. Place your tofu into the liquid
  4. Garnish with the top half of the cut scallions and bonito flakes (optional)
  5. ENJOY!

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