Agedashi Tofu with Shrimp

Ingredients

• •1 block silken tofu
• •8 oz large shrimp, peeled and deveined
• •1/2 cup cornstarch
• •1 cup dashi stock
• •3 tbsp soy sauce
• •1 tbsp mirin
• •1 tsp grated ginger
• •2 cloves garlic, minced
• •2 green onions, sliced
• •1 tsp sesame oil
• •vegetable oil for frying oil
• •pinch bonito flakes

Directions

1. 1Cut silken tofu into cubes, pat dry with paper towels, and coat evenly with cornstarch.
2. 2Heat oil in a skillet over medium-high heat and fry tofu cubes until golden brown on all sides, about 8 minutes total. Remove and set aside.
3. 3In the same skillet, cook shrimp with ginger and garlic for 2-3 minutes per side until pink and cooked through.
4. 4Add dashi stock, soy sauce, and mirin to the skillet and bring to a simmer.
5. 5Gently add the fried tofu back to the skillet and cook for 2 minutes to warm through.
6. 6Drizzle with sesame oil and transfer to serving bowls.
7. 7Garnish with green onions and bonito flakes before serving.

💡 Silken tofu is fragile, so coat and fry the agedashi pieces with minimal handling. Let the crust establish before attempting to turn them.

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