AGE DASHI TOFU

AGE DASHI TOFU:

INGREDIENTS:

15ml kikkoman soy sauce
10ml non- alcoholic mirin (for a homemade substitute for japanese mirin, mix 1/2 tsp sugar with 10ml rice vinegar)
10g sugar
15ml  soup stock (japanese fish soup stock)
250g soft tofu, cubed
20g cornflour

METHOD:
Heat a saucepan, add soy sauce, mirin, sugar and water.Bring to a gentle simmer but do not let it boil.Set aside.Heat oil in another saucepan and meanwhile dip tofu cubes in cornflour. Deep- fry flour -coated tofu on medium heat until golden brown. Drain excess oil on paper towels. To serve, place fried tofu in bowls and pour the prepared sweet soy sauce over. Serve immediately.