Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, agedashi deep-fried tofu and eggplant. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Agedashi Deep-Fried Tofu and Eggplant is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Agedashi Deep-Fried Tofu and Eggplant is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook agedashi deep-fried tofu and eggplant using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Agedashi Deep-Fried Tofu and Eggplant:

1. Take 1 block Tofu
2. Make ready 2 small Eggplants
3. Prepare 8 Shishito peppers
4. Get 1 Katakuriko
5. Prepare 200 ml Water
6. Take 1 tsp Dashi stock granules
7. Get 2 tbsp Soy sauce
8. Take 2 tbsp Sugar
9. Take 1/2 tsp Katakuriko
10. Take 2 cm Daikon radish
11. Make ready 1/2 tsp Grated ginger

Steps to make Agedashi Deep-Fried Tofu and Eggplant:

1. Microwave the tofu for about 3 minutes to get rid of the excess water. Wrap in kitchen paper towels and put on a sieve. When it’s completely cooled, change the paper towel and re-wrap.
2. Take the blossom ends off the eggplants and cut in half lengthwise. Score the skin in about 3 mm intervals, taking care not to slice all the way through.
3. Pierce the shishito peppers several times with the tip of your knife. Wipe off the moisture from the eggplant and shishito pepper.
4. Cut the well drained tofu into 3rds vertically and into 5ths horizontally. If you prefer you can cut them into bigger cubes.
5. Combine the water, dashi stock granules, soy sauce, sugar and 1/2 teaspoon of katakuriko in a heatproof container, and microwave for 2 minutes. Add the grated daikon radish (juice and all) and grated ginger and mix well.
6. Heat up the frying oil to about 180°F C ; put in the eggplant skin side down and deep fry. About 20 to 30 seconds is enough. Follow up by frying the shishito peppers, and drain off the oil from both.
7. Coat the tofu from Step 4 all over with katakuriko, and deep fry. When the surface becomes crisp, hardened, and golden brown it’s done.
8. Put the fried tofu on serving plates. Twist and press on the eggplants so that the slices fan out, and put on the plate. Add the shishito peppers.
9. Addendum to Step 8: Fan out the eggplant while pressing it as in the photo. It’s hot so be careful. Quite a lot of oil will come out of it.
10. Drizzle on plenty of the sauce you made in Step 5, and it’s done. If you like it piping hot, re-heat the sauce in the microwave before pouring it on.
11. The sauce is rather strongly flavored, so please pour it on just before eating.
12. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food agedashi deep-fried tofu and eggplant recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!