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Saturday, October 31, 2009

(Fried Tofu with Grated Daikon and Ginger)

It looks like I am in a Japanese cooking mode, I think that’s because Japanese cooking uses a lot of root vegetables, so abundant during fall.
This version is a light one as I stir fry the tofu instead of deep frying it. I am also using soy sauce instead of dashi. This dish is simple but elegant. You can serve with multiple little side dishes, like I am serving today: hakusai tsukemono (Napa cabbage pickles), kinpira (burdock root teriyaki), steamed shiitake mushrooms and steamed short grain rice.

(Fried Tofu with Grated Daikon and Ginger)
4 Servings

1 block tofu
½ grated daikon radish
1 tablespoon grated fresh ginger
1 teaspoon vegetable oil for stir frying
2 tablespoons light soy sauce or tamari

Remove excess water off tofu by wrapping it in paper towels. Cut tofu into 4 blocks and cut each block in ½ making 2 triangles. Coat with corn-starch, and stir fry with the vegetable oil in a skillet until it turns golden brown. Place 2 tofu triangles on each serving dish and top with daikon and ginger. Drizzle ½ tablespoon of soy sauce on each dish. 

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