I hope everyone had a good weekend. We went cherry picking in Brentwood, California yesterday with our friends and their kids. It’s only 60 miles from our house but the weather was day and night. When we left our house it was a chilly 55 and when we got to Brentwood it was 74. We have been having very cloudy and cold days in our area so we definitely enjoyed the sneak preview of summer weather. All the kids had a ton of fun picking cherries and now I’m debating if I should try “baking” something with cherries. If my family finish eating all these cherries then maybe I can excuse myself from baking a dessert, but in case there are a lot of leftovers…. I’ll give it a try. We’ll see. Just a thought of baking a dessert scares me already. Haha. For those of you who lives around the bay area, right now is the local peak cherry season and it’s the perfect outing for a weekend morning. I would recommend going a bit earlier during the day (start by 9:30 AM) because it gets warm really fast. We went to Pease Ranch and they had about 7 different varieties of cherry to pick from. The different varieties were marked by different color paint at the bottom of the tree. We picked 4 different types of cherries including Bing and White Rainier and they were all super sweet and tasty. After you pick the cherries, they only cost $1.99 a pound to bring home.
I’ve been really swamped the past week so I apologize if I have been slow at responding to your comments. I’ll try to catch up visiting your blogs as well! Working on my blog only after 8 pm is definitely not enough time…
A couple months ago I shared my non-traditional Agedashi Tofu. Instead of deep fried tofu served in the traditional dashi broth, it was served deep fried with homemade teriyaki sauce. Recently one of my readers asked me to share the traditional Agedashi Tofu recipe so here it goes.
Before moving on to today’s recipe, I’d like to thank Dee from Deelicious Sweet for the Versatile Blog Award. Thank you Dee!
Happy Monday everyone!
- 1 Regular tofu (Momen Tofu)
- Corn starch
- Oil for deep frying
- 1 inch daikon
- 1 green onion
- Katsuobushi (bonito flakes) (optional)
- Shichimi Togarashi (Japanese chili flakes) (optional)
- 1 cup dashi stock
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- Open the tofu package and drain water for 5-10 minutes. This is my way to drain.
- Meanwhile chop green onion and grate daikon.
- Put tofu on a plate and cut into 6-8 pieces. Then microwave for 3 minutes. Let it cool down and dehydrate.
- In a small saucepan, heat dash stock, soy sauce, and mirin on medium heat and keep it warm.
- In a non-stick frying pan, start heating 1/4 - 1/2 inch of oil on high heat.
- Dredge tofu in corn starch. When oil is around 340-350F, place gently on the frying pan.
- Deep fry tofu until it becomes golden brown.
- Transfer the tofu on to a paper towel to drain extra oil.
- Place the tofu in a serving bowl and garnish with grated daikon, green onion, katsuobushi (optional), and Shichimi Togarashi (optional). Pour the sauce on top and ready to serve.