Silky Agedashi Tofu with Crispy Garlic Snow
Details
Silky tofu meets a blizzard of crispy garlic — pure izakaya joy.
Ingredients
Instructions
Press the Tofu
Wrap the tofu block in paper towels or a clean kitchen towel and set a weight on top for 15 minutes to expel excess water.
Prepare the Garlic Chips
Heat oil in a small saucepan over medium heat; when shimmering, add the thinly sliced garlic in a single layer and fry until golden and crisp, about 1–2 minutes, stirring constantly to prevent burning; transfer to paper towels and season with a pinch of salt.
Make the Sauce
In a small saucepan combine the kombu dashi, soy sauce, mirin, and rice vinegar; warm gently to meld flavors and keep hot.
Dust and Fry the Tofu
Cut the pressed tofu into 1-inch cubes, pat dry, dust lightly with potato starch; heat 1/4 inch of oil in a skillet over medium-high heat and fry the tofu until golden and crisp on all sides, about 3–4 minutes per side; drain on paper towels.
Assemble and Finish
Place fried tofu on plates, spoon warmed dashi-ponzu over each portion, top with grated daikon, green onion, and a generous scattering of crispy garlic chips and sesame seeds.
Serve
Serve immediately while piping hot for contrast of silky interior and crisp garlic, offering extra ponzu on the side for dipping.
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