Tamil Nadu x Japan
Agedashi tofu in rasam dashi
Crisp tofu in a peppery rasam pool. Crunch first, then the soothing slurp.
35 minTime
19 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original291kcalsame
19 gproteinsame
4 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Wrap the tofu in a clean cloth, weigh it down and press 15 minutes. Cut into 8 cubes.
- 2Warm the water with kombu on low heat until steaming, remove the kombu, add bonito and steep 5 minutes off the heat. Strain.
- 3Simmer the dashi with tomato, tamarind, rasam powder, pepper, soy, jaggery and salt on medium heat 8 minutes. Strain for a clear broth and keep hot.
- 4Coat the tofu in cornflour. Heat the oil on medium high heat to 175°C and fry 3 minutes until pale gold and crisp. Fry the curry leaves 10 seconds.
- 5Set 2 cubes in each bowl, pour the hot broth around, and top with grated radish, ginger, curry leaves and spring onion.
Serve it like this
Set two cubes in a small deep bowl, pour the red broth around until half submerged, and crown each with a neat quenelle of grated radish, ginger and a fried curry leaf.