Agedashi Tofu in Thai Broth
A fusion dish that brings together the best of Japanese and Thai cuisine: crispy fried tofu served in a savory and spicy Thai-inspired broth.
Ingredients
- ●1 block Extra-firm TofuCut into 1-inch cubes
- ●1 cup Agedashi Tofu BreadingJapanese-style breadcrumb mix
- ●2 cups Vegetable OilFor deep-frying
- ●2 cups Coconut MilkFull-fat for rich flavor
- ●2 tbsp Thai Red Curry PasteAdjust to taste
- ●1 tsp Fish SauceTraditional Thai flavor
- ●1 tsp Soy SauceAdd depth to the broth
- ●1-inch piece GingerSliced thinly
- ●1/4 cup Thai BasilChopped for garnish
Instructions
- 1
Heat 2 cups of vegetable oil in a deep frying pan to 350°F (180°C).
- 2
Dredge the tofu cubes in the agedashi breading, shaking off excess.
- 3
Fry the breaded tofu in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- 4
In a large pot, combine coconut milk, Thai red curry paste, fish sauce, and soy sauce. Whisk until smooth.
- 5
Bring the mixture to a simmer over medium heat.
- 6
Reduce the heat to low and add the sliced ginger. Cook for 5 minutes.
- 7
Add the fried tofu to the pot and cook for an additional 2-3 minutes.
- 8
Season the broth with salt and pepper to taste.
- 9
Serve the agedashi tofu in the spicy Thai broth, garnished with chopped Thai basil.
- 10
Enjoy immediately!