Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all.
A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss.
Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.
- One 14-ounce package regular tofu (momen tofu)
- 1 cup dashi stock*
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 cup cornstarch
- Vegetable oil, for frying
- One 1-inch piece daikon, grated
- 1 scallion, chopped
- Katsuobushi (bonito flakes), for garnish (optional)
- Shichimi (Japanese chile flakes), for garnish (optional)
This recipe calls for very simple ingredients and easy to make at home:
The sweet tentsuyu broth is iconic in Japanese cooking. It&rsquos the soul of many Japanese dishes.
Is Agedashi Tofu Vegetarian or Vegan?
The broth in this recipe is made with bonito flakes, which are from fish. However, if you would like to make this dish vegan, you can replace the bonito flakes with dried shiitake mushrooms. Either way you go, this agedashi tofu recipe is perfect for a healthy weeknight dinner.
Agedashi Tofu Recipe
This weekend marks Team J’s 7th anniversary. In order to celebrate, I decided to make a Japanese dinner since J loves all things Japanese. I will be featuring all the dishes that I made on the blog as part of the #JapanWeek series.
I’ve been prepping for this meal all week – looking up various recipes and blogs to get inspired as to what to make. I finally came up with the final menu and I got super excited because I knew he would love the dishes that I will be making. One of the dishes I stumbled across was this Agedashi Tofu recipe and I knew it would be the perfect appetizer dish because it was light and simple.
I adapted this recipe from JustOneCookbook and slightly altered the sauce recipe from a Japanese cookbook that we owned. Although I’ve never made this dish before, it turned out really well!
What does agedashi mean?
In “agedashi”, “age” means fried, and “dashi” is of course the stock it’s sitting in–very appropriately named. It’s a dish I like at Japanese restaurants and izakayas because of its simplicity and how good it is. Probably the same reason I enjoy plain nigiri sushi so much–less distraction so you can focus on the goods.
I usually get my tofu at local Vietnamese markets since there’s the option of fresher tofu vs. the mass-produced blocks. However those are a decent fallback choice. Major American supermarkets are starting to carry tofu, even though there isn’t too much variety in brands and sometimes it’s worth the convenience.
Tofu itself is one of the few foods that are almost completely digestible. But since this recipe is deep fried, I wouldn’t go as far as to say agedashi tofu is a health food but it is super delicious!
Agedashi Tofu - Recipes
Drain tofu and wrap with paper towels and set aside. Meanwhile, put dashi, soy sauce, and mirin in a sauce pan and bring to a boil then cut the heat and let cool to room temp. Store extra in the fridge will be good for about 5 days.
Dry tofu with paper towels and cut each tofu in half then into cubes as shown in my photos. They don’t need to be all the same size. Coat the Tofu with the egg wash then with Panko. Now fry in 350 degree oil until golden brown and drain.
Place two pieces of fried Tofu on a plate and garnish with spring onion and serve with the sauce in the bottom of the dish.
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
Which Type of Tofu Should I Use For Agedashi Tofu?
The two most well-known types of tofu are silken (Japanese) and Chinese block tofu. The main difference between these two is the consistency and what you’ll use them for.
Chinese bean curd comes in varying levels of firmness from soft to extra-firm and is used in dishes such as stir-fries, Mapo tofu or stinky tofu.
Silken tofu is more delicate overall than Chinese tofu, and is commonly used for a wide range of desserts and dressings as it has a high concentration of protein which can help emulsify sauces in the same way an egg yolk does. It is however also used in a variety of hot and savoury recipes too.
Like block tofu, silken also comes in soft and firm varieties, but even the firmest is still very delicate in comparison to block tofu. Firm silken tofu is traditionally used for Agedashi, but many variations also use firm or medium-firm block tofu, including this recipe.
How Is Tofu Made?
The process of making tofu from scratch is actually quite simple, but making it correctly and giving it the best flavour profile is the hard part. Tofu is made by pressing curdled soy milk solids into large slabs or blocks.
Ingredients [ edit | edit source ]
Stage 1 Purple
You will use two pages of ingredients for this dish.
Stage 2 Purple
Stage 2 Red
Crispy on the outside, creamy on the inside – no, it’s not a doughnut! It’s fried tofu!
Agedashi tofu is an easy and delicious traditional dish you can find as an appetizer at Japanese izakayas. Similar to our tofu steak recipe, this one is usually deep-fried (although we actually pan-fried here, which makes for easier clean-up), and is served in a delicate dashi-based sauce. Be sure to drain the tofu before cooking for best results. Use soft, silken tofu for the magical melt-in-your mouth inner texture, and potato starch for the perfect outer layer crispiness.
Soaking in its dashi bath, the bottom half of your tofu cubes will absorb the broth while the upper half will remain crispy – and you’ll get to taste the best of both worlds. We enjoy simple but flavourful toppings such as green onion and grated daikon with a pinch of shichimi tougarashi, but feel free to top it with dried bonito flakes, grated ginger, or finely sliced shiso or myoga.
A simple - but tasty - fried tofu recipe. Tofu is a mainstay of the Japanese diet, and variations of it are served at breakfast, lunch, and dinner.
- 1 (12 ounce) package extra-firm tofu
- 3 tablespoons cornstarch
- oil for frying
- 2 green onions, chopped
- 2 tablespoons hoisin sauce
1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly. Heat enough oil so that tofu will be half-way submerged.
2. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.
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