With this recipe, never again will you say that tofu doesn't taste anything. Just try it.
I promise, the next recipe I'll post will be non-Japanese!
Everyday Harumi (p. 124-125)
1lb 5oz soft/silken tofu
salt and pepper
2 tbs grated or finely minced garlic
1 oz fresh ginger -to garnish
3 scallions -to garnish
4-5 tbs potato starch or all-purpose flour -for coating
3-4 tbs sunflower or vegetable oil -for frying
katsuobushi (dried fish flakes) -to garnish
banno soy sauce -to serve
For the banno sauce:
1/2 cup mirin
1 1/4 cups soy sauce
4 inch piece kombu (dried kelp), wiped of any salty deposits
1. To make the banno sauce: In a small saucepan, bring the mirin to a boil, then reduce the heat to low and cook for a further 2-3 minutes to burn off the alcohol. Remove from the heat and add the soy sauce and kombu. Leave to cool then refrigerate.
2. Drain the tofu and cut into four pieces. Wipe off any excess water with a paper towel.
3. Season the tofu on both sides with salt and pepper and then spread with the grated or finely minced garlic.
4. Peel and grate the ginger. Finely slice the scallions.
5. Lightly coat the tofu pieces in the potato starch.
6. Heat a little oil in a skillet and when hot add the tofu, cooking until it is crispy and browned.
7. Serve with the grated ginger, sliced scallions, and katsuobushi on top. Finish by dressing the banno soy sauce.
NB: The recipe itself is very simple. The hardest part is to fry the tofu properly (drain the tofu very well before frying it). Especially if you use the silken tofu (very soft) as Harumi suggests. My first try wasn't perfect. Some of my tofu pieces were not "fotogenic". But the taste and texture of the silken tofu is really different from the extra-firm that I used to use before. It is worth giving it a try.