Agedashi Tofu
Agedashi Tofu

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, agedashi tofu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture.

Agedashi Tofu is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Agedashi Tofu is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have agedashi tofu using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Agedashi Tofu:
  1. Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
  2. Make ready Potato Starch Flour
  3. Take Grated Daikon Radish
  4. Prepare Oil for frying
  5. Make ready Grated Ginger
  6. Get 1 Spring Onion *finely chopped
  7. Get <Sauce>
  8. Prepare 4 tablespoons Soy Sauce
  9. Prepare 4 tablespoons Mirin
  10. Take 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder

Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. Agedashi Tofu (揚げ出し豆腐) literally means "fried tofu in dashi," and it's one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from. Agedashi Tofu is a simple and delicious side dish. The outside has a soft and gooey texture and the tasty broth makes it impossible for anyone to resist it.

Instructions to make Agedashi Tofu:
  1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board on top as a weight, and set aside for 1/2 hour so that excess water would be removed.
  2. Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.
  3. Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
  4. Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.

Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants.

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