Agedashi tofu with miso aubergines and cucumber salad


I’d been lusting after this meal since I saw it on the Hollow Legs blog a while ago. It’s not my husband’s type of favourite at all so I was waiting for him to be away to try it. I’d had a carb overdose at lunchtime so I decided to alter the cucumber salad to simply grated cucumber with a sprinkle of soy sauce and rice vinegar.

I simply didn’t trust half an aubergine to be grilled in that space of time so I cut thick slices instead. This was OK but didn’t thrill me. I love miso but I’d probably play around with this another time.

But the real star of the show was the tofu. Most bought dashi has fish in it so I made my own dashi by soaking some kombu and a few dried shiitake mushrooms in hot water for a few hours. The tofu was the most delicious crispy, melting texture and the broth was lovely and savoury. One of my tofu blocks crumbled a bit when I was dipping it into the cornflour, which worked out a bonus because I got a few extra crispy bits. This was a totally delicious meal and I highly recommend the tofu. I could eat it all again!