Agedashi tofu
Adegashi tofu, properly Agedashi dōfu (揚げ出し豆腐) in Japanese, means Lightly deep-fried tofu, and it is a very famous and old dish.
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
Calories: 161kcalCarbohydrates: 11gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1538mgPotassium: 146mgFiber: 1gSugar: 5gVitamin A: 5IUCalcium: 197mgIron: 2mg
Caution
Nutritional information shall not be used for medical reasons.
Tried this recipe?Let us know how it was!
