AGEDASHI TOFU - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

450g firm Tofu, made with Pink Lake Nigari
2 tabs cornflour
Oil for frying
2 spring onions, finely sliced
1 small carrot, cut into very fine julienne
1 sheet nori seaweed, very thinly sliced
250ml dashi soup stock (water +1 tsp dashi powder)
1 tabs soy sauce
1 tsp mirin or ½ tsp sugar

METHOD

• Drain the Tofu for one hour on kitchen paper to dry out a little.
• Cut the tofu into 8 even pieces.
• Coat the pieces of tofu in the cornflour.
• Heat the oil and fry the tofu until lightly browned.
• While the tofu is frying make the soup.
• Add the water, dashi powder, soy sauce and mirin (or sugar) into a saucepan and bring to the boil.
• Put 2 pieces of Tofu into 4 bowls.
• Add some soup to each bowl.
• Sprinkle over the spring onion, carrot and seaweed.
• Serve immediately.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.