So as I sit here reflecting on the night's meal, I am thankful for kid friendly tofu recipes. I've mentioned before that I have a picky eater due to texture issues, but kids are still kids and if you deep fry it, "they will come".
One of the biggest challenges when being both gluten and corn intolerant is finding a decent breading. Thankfully the Japanese are one step ahead of me on this and what isn't dusted with panko, is dusted with potato starch. I will elaborate more on this when I post my chicken fingers recipe, but for now let me say that potato starch becomes light and crispy when fried. It also sticks to most everything, as all starches tend to do, making it a snap when dusting freshly made tofu.
Now the soup is not much different than soy based ramen soup. I wouldn't suggest drinking it as it has a high sodium content, but the tofu and potato starch combo take in just enough that this is one dish that will be hard for you to watch your portion control. Due to the nature of the dish, I try not to make it more than once a month as deep frying is not the best thing for one's health. But, if you let the tofu drain properly after frying, it will not be greasy and any excess grease is left floating in the soup stock after the meal. However, when looking for an easy, kid friendly dish, I suggest giving this one a try. Not to mention, this is one way to get your kids to eat tofu and not wrinkle their noses at it. Enjoy.
Deep Fried Tofu:
1 block of Homemade Tofu (I recommend Denver Tofu if you don't make your own)
1/4 cup potato starch
Take the tofu out of the water (or drain it off if using commercial tofu) and wrap it in either 2-3 paper towels or a clean kitchen towel. Place a weight on top, such as a plate, and leave it to release any excess liquid for at least 30 minutes. You want almost dry tofu for this as any liquid in the tofu will cause the grease to splatter and spit.
Heat a large skillet or dutch oven up with enough oil for frying and place it on medium to medium high heat (about 375 degrees or hot enough that the tofu floats easily to the top while frying).
Cut the tofu into bite sized pieces. Place the potato starch into a small bowl and dredge the tofu through the potato starch, making sure to cover all surfaces. Deep fry until lightly golden brown, but not too dark as it will continue frying once it is removed from the oil. Drain on a paper towel or rack.
GF Tamari Soup:
2 cups of hot dashi stock or hot water
2 tablespoons/30ml wheat free tamari
2 tablespoons/30ml mirin*
Combine all ingredients and mix well. Pour into serving bowls. This makes two adult servings. You can also use it as a dipping sauce if you prefer.
Add the tofu and serve hot.
*This is one recipe where mirin is a must, as the alcohol of sake (if used as a substitution along with sugar) would remain.