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Agedashi Tofu with Miso Sauce

Agedashi Tofu with Miso Sauce

My very favourite Zen Buddhist vegan dish. Can be a starter or main.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 36

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2 blocks silken tofu
4 tbsp rice flour
Rice bran oil for deep-frying
2 tsp grated fresh root ginger to garnish
Red radish slices for garnish
1 spring onion, fine sliced on the diagonal to garnish
2 tbsp barley miso mixed with water, thin sauce


Press and drain the tofu on paper towel until dry, changing the paper towel as required.
Put the oil in a heavy-based deep frying pan and heat to about 180˚C.
Cut each tofu block in half and then half again.
Lightly sprinkle with SIDS CRAZY SALT, dust with flour and using a spatula, gently slide the tofu into the oil and deep-fry until crisp and golden.
Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish and spring onion.
Tip: Don’t dust the tofu with the flour until you are ready to fry it, otherwise it will become sticky.