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This is by far one of my favourite tofu dish of all time. The japanese style agedashi tofu which is a simple deep fried tofu in soy and mirin sauce. The sauce is what it made this dish, slightly sweetness and saltiness without overpowering and probably a few secret that I did not know about. The delimma however, is the fact that I am not a fan of anything deep fried soaked in liquid. It lost the crispyness. I have to let this go for this dish because it is simply delicious. I can`t think of any dish that would allow this type of tolerance. Have you ever had agedashi tofu? What do you think about deep fried tofu in sauce?
The Photo is MINE