Agedeshi Tofu

Ingredients:

300g silken (or soft) tofu
1 T cornflour
1 1/2 T rice flour
canola oil for pan frying


Sauce:
250 ml dashi stock
3 T mirin
3 T kikkoman soy sauce
2 tsp sugar
1 tsp cornstarch dissolved in 1 T water

Garnish:
spring onions, sliced thinly
grated ginger
nori sheet, cut into 1-inch long narrow strips


Method:

1. Cut the tofu into blocks (1" x 1" x 2"). Dry on paper towels.
2. Heat oil in pan. Just before frying, coat evenly tofu with cornstarch. Pan fry each side of the tofu block. Drain excess oil on papertowel.
3. Mix all sauce ingredients in a saucepan placed on medium heat. Mix 1 teaspoon of cornflour in 1 T of water, and mix into the sauce. Stir frequently to avoid lumps forming. Thicken with some more cornflour mixture if you want it thicker.
4. Pour sauce in a bowl, place fried tofu in the centre and garnish with, spring onion, ginger and nori.