Agedashi tofu
Are you a tofu lover? If yes, then you must try this agedashi tofu, a Japanese dish that involves deep-frying tofu and serving it in a broth-like sauce made with dashi, mirin, and soy sauce.
What is Agedashi tofu?
Agedashi tofu, or Agedashi dōfu (揚げ出し豆腐) in Japanese, is a popular Japanese dish made with lightly deep-fried tofu served in a savory broth-like sauce. The dish is often served as a side dish or appetizer and is popular for its unique texture and umami flavor.
Ingredients
- Medium-firm tofu – you can use soft tofu as well but medium-firm tofy is easier to handle
- Cornstarch – you can use potato starch too
- Dashi powder – For a vegan version, use one made from kombu and not fish
- Water – for adding the dashi powder in it
- Soy sauce
- Mirin
- Raddish, Scallion, Bonito flakes – to garnish (leave out the bonito flakes for vegetarian/vegan recipe)
Cornstarch vs Potato starch vs Flour
To make agedashi tofu, cornstarch and potato starch are commonly used. These ingredients are used to create a crispy texture. You might notice a slight difference in the colour after frying as cornstarch coating might disappear more easily than potato starch.
However, you can also use flour as a substitute even if the texture becomes a heavier. If you’re looking for a gluten-free option, then potato starch or cornstarch is the way to go.
How to make
Making this agedashi tofu recipe requires not too much time and steps are easy and straightforward:
- Remove excess water – before anything else, you will need to remove excess water from the tofu block.
- Prepare the dashi – mix water and powder. Or if you know how to make dashi from scratch, you should definitely do that instead of using powder!
- Prepare garnishes in advance if needed – for instance, if you use fresh radish, you will want to squeeze it between a paper tower to remove excess liquid, after grating.
- Deep fry the tofu that has been coated in cornstarch.
- In the saucepan with the dashi, add the soy sauce and mirin. Bring to boil. Then turn off the heat.
- Garnish and serve the tofu in the broth.
How to remove excess water from tofu
The first step of this recipe is remove excess water from tofu, but how? There are actually a few methods we can use.
- The most common method, and what we usually do, consist of wrapping the tofu block in a clean cloth or paper towel and place a heavy object on it. Let it sit for 15 minutes and the excess water will be released.
- The fastest way is using your microwave. You will still need to wrap it in paper towels and place it in the microwave for around 2 minutes. Use 30-second intervals.
- The last, but not fastest way, consists of freezing the tofu and then thawing it when you need it for cooking. In this way, it will release the excess water and can be preserved for a longer time.
Origin
Adegashi tofu means Lightly deep-fried tofu and its traces can be found already some hundred centuries ago.
The dish originated in Buddhist temples in Japan, where meat was not allowed to be consumed. Tofu was a popular alternative, and agedashi tofu was created as a way to make tofu more flavorful and satisfying.
Serve with
There are many options for serving agedashi tofu. Traditionally, it is served as a side dish or appetizer in Japanese cuisine. However, it can also be served as a main dish with rice and other side dishes.
One popular way to serve agedashi tofu, and the way we prefer, is with grated radish and scallion on top, as well as bonito flakes for added umami flavor. We often use the common radish, but if you get hands on the white daikon radish, do use that – it is the more traditional garnish. You can also use other toppings such as sliced mushrooms, seaweed, or sesame seeds.
Agedashi tofu can be served hot or cold, depending on personal preference. Some people like to serve it with a side of rice, pickled vegetables, or a simple salad.
Vegan agedashi tofu
To make the dish vegan, you only need to use vegan dashi. Vegan versions of dashi use only kombu (dried kelp) or shiitake mushrooms for the characteristic umami flavor. Alternatively, you can purchase a ready-made vegan dashi broth from many Asian grocery stores.
You will also need to replace or omit the bonito flakes as a garnish.
More tofu recipes
Have you ever cooked agedashi tofu? Do you like it? What is the way you like tofu the best? Let us know!
Agedashi tofu
Equipment
- Saucepan
Ingredients
- 250 grams medium-firm tofu
- cornstarch
- 250 milliliters dashi 250ml of water + 1 large tsp dashi powder. For vegan, use one made from kombu and not fish
- 2 tablespoons soy sauce
- 2 tablespoons mirin
Additionally:
- radish
- scallion
- bonito flakes optional, skip for vegan
Instructions
- Drain the tofu for 15 minutes: wrap the tofu with paper towels and place a heavy plate on top of the block of tofu (or use your preferred method).
- Make the dashi in a saucepan. Combine hot water with dashi powder and stir. (If you know how to make dashi from scratch, you should definitely do that instead of using powder!)
- Cut some scallion. Grate the radish, place it between a paper towel and squeeze the excess liquid from it. Set aside.
- Heat the oil in a saucepan for deep frying. Cut the tofu into quite large cubes. Pat them dry and coat them with cornstarch. Deep fry them immediately. Place them on a paper towel to drain excess oil. (If you do not wish to deep fry, cook the coated tofu in 2-3tbsp oil on a pan until crispy and golden from both sides.)
- In the saucepan with the dashi, add the soy sauce and mirin. Bring to boil. Then turn off the heat.
- Plate by placing the tofu in a deep plate or a bowl. Add the dashi sauce without pouring it on the tofu. Add the radish, scallion and bonito flakes (if using) on top. Serve.
Nutrition
Caution
Nutritional information shall not be used for medical reasons.
I’m so pleased I found this recipe I’ve been looking for something new and delicious to try with tofu. Thank you.
Looks delicious love this tofu recipe.
I love how simple this recipe is! Tofu is my guilty pleasure and I’m always looking for new ways to prepare it. I loved this one! Thank you for sharing!
this is one of our favourite things to order at japanese restaurants!
Love tofu, and since I’m not that good at making it, I found this recipe to be very helpful. Thank you!