Agedashi sesame tofu with shiitake mushrooms

Tamara West

I know it’s a strong word but people really do proclaim to “hate” tofu. My hope is that this recipe for the popular Japanese dish agedashi tofu will make you see (and taste) tofu in a different light. Serves 4 as an entree.

Dressing and mushrooms

20 g	Shiitake mushrooms, dried and sliced (Main)
2 cups	Water, boiling
1 tsp	Fresh ginger, minced
2 Tbsp	Soy sauce, use a good quality soy sauce
1 Tbsp	Mirin, or sugar
1 tsp	Sesame oil

Agedashi tofu

300 g	Tofu, use silken tofu, cut into 3cm cubes (Main)
¼ cup	Cornflour
1 ½ Tbsp	White sesame seeds
1 ½ Tbsp	Black sesame seeds
3 Tbsp	Oil

To serve

2	Spring onions, finely sliced
4	Baby radishes, thinly sliced
1 handful	Baby cress, optional

Directions

1. Soak the dried shiitake mushrooms in boiling water until soft. Remove and squeeze dry. Strain liquid into a small pot and add the ginger, soy, mirin/sugar and sesame oil. Bring to a gentle simmer and let it reduce by half — this will take about 12 minutes. Keep warm.
2. Meanwhile, heat a drizzle of oil (e.g. peanut, canola, soy) in a frying pan over medium high heat. Fry shiitake mushrooms, with a dash of soy sauce and sesame oil, until golden brown. Set aside.
3. Combine cornflour and sesame seeds and season well with salt and pepper. Add tofu and gently coat with sesame cornflour mix.
4. Heat oil in a large frying pan over medium high heat. Lightly fry tofu on all sides until golden and crisp. To serve, divide hot tofu between bowls. Scatter over shiitake mushrooms and spoon over agedashi sauce. Garnish with spring onion, radish and cress leaves (if using).