Agedashi Tofu Baked in Toaster Oven

Submitted by InnerHarmonyNutriti

"This is a typical Japanese side dish but I made it easier and healthier. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com."

 

• Ready In: 3hrs 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 16 ounces tofu (I used organic sprouted tofu)
• 4 tablespoons potato starch (for coating tofu)
• 1 teaspoon dashi (soup stock base) (optional)
• 1 1⁄2 tablespoons tamari soy sauce
• 1 tablespoon sake (optional)
• 1 inch-length ginger
• 3 inch-length daikon radishes
• 2 green onions
• 2 teaspoons potato starch (for thickening the soup)
• nanami togarashi (optional)
• cooking spray

directions

1. Place a block of tofu in a bowl and put a heavy weight on top for a few hours to drain water.
2. Line a toaster oven pan with aluminum foil or parchment paper and spray oil. Preheat the oven toaster to 450°F/225°C.
3. Dice tofu into large chunks and coat them with potato starch.
4. Bake tofu in the toaster oven for about 20 minutes until they are lightly browned.
5. In a meantime, heat 1 1/2 cups of water in a small pan.
6. Peel and grate daikon radish and ginger separately. Thinly slice green onions.
7. Add tamari, dashi, sake (if using), and ginger to the hot water in the pan and stir. Reduce heat.
8. In a small bowl, add 2 tsp of potato starch and 2 Tbsp of water and mix well to dissolve the starch.
9. Add the starch mixture to the pan and stir. Turn off the heat.
10. In a dish, place baked tofu and top with grated radish, green onions, and nanami togarashi (if using).
11. Pour the soup. Infuse love and serve immediately.