agedashi tofu

Agedashi Tofu recipe. Japanese restaurants popular appetizer dish, deep fried tofu with subtly seasoned broth, packed with Umami flavour. You can make everyone&#039;s favourite right at your home. Super easy recipe for Japanese cooking beginners with step by step photos and video.

Agedashi Tofu

300 g Firm Tofu

tbsp Katakuriko corn starch

dashi (*1)

soy sauce

tbsp Mirin

tbsp sugar

daikon

scallions

ginger (grated)

tsp Shichimi Togarashi

tsp White sesame seeds to sprinkle *2

Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.

Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm) *3

Heat oil in a deep frying pan to 170°C.

When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush. *4

Deep-fry 4 pieces of the tofu at a time for a few minutes.

Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

Make the sauce by putting all the ingredients into a sauce pan.

Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.

Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

Air Fryer Agedashi Tofu

oz Medium firm momen tofu

tbsp potato starch (corn starch is okay too)

olive oil

Dashi stock

tbsp Soy sauce

oz shimeji mushrooms (optional)

tbsp potato starch

green onion

oz grated daikon (optional)

tsp ginger (optional)

bonito flakes

Cut the tofu block into 8 equal sized pieces.

Place tofu pieces on a paper towel. Place another paper towel on top of the tofu and lightly press to soak up excess water. Let the tofu sit for about ten minutes.

Coat the tofu in the starch. Lightly brush off any excess.

Spray a thin layer of oil onto the tofu making sure that there are not any dry spots left from the starch.

Place the tofu in the air fryer and cook at 390F for 8 -10 minutes. Flip the tofu once at the 5-6 minute mark.

In a sauce pan, add the dashi stock and shimeji mushrooms. Mix in starch without heating the sauce pan. Once the starch is dissolved, simmer on medium heat to thicken the sauce.

Place the tofu in a dish and pour tsuyu mixture. Top with garnishes.

Agedashi Tofu features light and airy deep-fried tofu served in a flavorful Tsuyu broth and topped with crispy and fresh toppings. Our Agedashi Tofu recipe is vegan-friendly.

shiitake mushrooms

water

daikon radish

onions

mirin

sugar (optional)

salt

250 g Tofu (Soft

potato starch

Soak the dried shiitake in the warm water for about 15-20 minutes.

While the shiitake mushrooms are soaking, we recommend preparing your toppings ahead, so they are ready for serving while the tofu is warm. Finely slice the green onions, and peel and grate the daikon radish.

Squeeze out the water form the daikon radish using your hands and make a round shape.

Once the shiitake dashi is ready, gently squeeze out excess water from the shiitake mushrooms and strain the stock through a fine sieve to remove small particles or impurities from the mushrooms.

Prepare the Tsuyu by combining the shiitake dashi, soy sauce, and mirin in a small pot.

Bring the mixture to a gentle boil, let the broth cook for 2-3 minutes, and then turn off the heat. Season with a pinch of salt, and if desired, add a little sugar, ensuring it dissolves before serving. Set aside.

Remove any excess water from the tofu block. You can do this by wrapping it in a paper towel and gently applying some pressure.

Cut your tofu block into 2 or 3 medium-sized square pieces. You can cut it into smaller cubes if serving this dish to more people.

Coat the tofu thoroughly with potato starch, ensuring an even and well-coated surface. Use a baking brush to remove any excess coating, including small lumps, for a smoother finish.

Add vegetable oil to a small frying pan and heat it to medium heat.

When the oil is hot enough, carefully place the tofu, allowing it to cook for a couple of minutes. The goal is a crispy coating without browning. Ensure even cooking by turning the tofu to cook on all sides.

When the tofu is ready, place it on kitchen paper to remove any excess oil.

Transfer the crispy tofu to a serving bowl and pour the Tsuyu.

Garnish the tofu with the daikon radish, green onions, and crispy shallots. Serve and enjoy.

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Agedashi Tofu

Top 3 agedashi tofu recipes from across the web

The most viewed agedashi tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Agedashi Tofu

Air Fryer Agedashi Tofu

Agedashi Tofu

The most viewed agedashi tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine