This recipe is a long time Many Hands House favorite, adapted from The Book of Tofu
1/4 cup of kudzu powder, arrowroot, or cornstarch2 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).
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.