Wednesday, May 4, 2011

Sizzling Tofu with Ginger Root Ankake Sauce

This recipe is a long time Many Hands House favorite, adapted from The Book of Tofu


1/4 cup of kudzu powder, arrowroot, or cornstarch
2 egg whites (we use egg replacer, with a bit of turmeric)
18 ounces of extra-firm tofu
oil for deep frying

Combine arrowroot and egg whites in a small bowl; mix until smooth.
Cut tofu into twelve equal cubes (or thin rectangles), dip into the batter, and deep-fry.  Serve immediately with ankake sauce (below).

Ankake Sauce

2/3 cup dashi, stock, or water
3 tablespoons shoyu
2 tablespoons natural sugar
2 teaspons arrowroot or cornstarch, dissolved in 2 tablespoons of warm water
2 teaspoons freshly grated ginger root or ginger root juice

Combine dashi, sugar and shoyu in a small saucepan and bring it to a boil.  Stir in dissolved cornstarch and ginger root and cook for about 1 minute, or until thick.

Archer thought it should be presented differently:

We served it with edamame. Wolfie likes to eat his with chopsticks.


  1. For the shoyu, we use soy sauce or Bragg's amino acids.

  2. I'm not a huge tofu fan, but the presentation is lovely! I like Wolfie's chopstick style :)


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