Agedashi tofu is fried tofu served in a dashi-based broth. The nice thing about this is that part of the crispy layer of the tofu gets a little soggy, and part stays crunchy.
London-based cook and food stylist
Anna Jones is a multi-award-winning
writer whose books like One: Pot, Pan, Planet and The Modern Cook’s Year have won her legions of fans around the world.
These are more like lovely little almond cakes than donuts, but they work really well in the ring shape. If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.
Try something new with this Amaranth Crusted Snapper dish, complete with potato cashew mash and delicious fennel salad.
(noun) ampersand A symbol or character representing ‘and’. It is for connections, collaborations, inclusion, bringing together and reminding...