Agedashi Tofu
Agedashi Tofu

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, agedashi tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Agedashi Tofu is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Agedashi Tofu is something that I’ve loved my entire life. They’re nice and they look fantastic.

This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating.

To get started with this particular recipe, we must prepare a few components. You can cook agedashi tofu using 10 ingredients and 4 steps. Here is how you can achieve it.

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

It is one of the most popular appetizers at restaurant bars in Japan, but also a great home-cooking dish. Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season. 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, and grated ginger on top.

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 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, and grated ginger on top. Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried. Once hot, carefully place your tofu cubes inside and deep fry until golden brown.

So that is going to wrap it up for this special food agedashi tofu recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!