Agedashi Tofu Mushroom Sauce
Agedashi Tofu Mushroom Sauce

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, agedashi tofu mushroom sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Agedashi Tofu Mushroom Sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Agedashi Tofu Mushroom Sauce is something that I’ve loved my entire life.

Use fresh Momen Tofu or medium soft type Tofu to achieve crispy outside and soft inside. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook agedashi tofu mushroom sauce using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Agedashi Tofu Mushroom Sauce:
  1. Get 500 g Fresh Momen Tofu *OR medium soft Tofu
  2. Make ready Oil for frying
  3. Prepare Potato Starch Flour
  4. Take 1 Spring Onion *finely chopped
  5. Get <Sauce>
  6. Make ready 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
  7. Take 100 g Shiitake, Shimeji or Enoki *OR add as much as you like
  8. Take 4 tablespoons Soy Sauce
  9. Take 4 tablespoons Mirin
  10. Take 1 teaspoon Potato Starch *mixed with 2 teaspoons Water

Japanese vegan deep fried tofu with subtly seasoned broth, packed with Umami flavour. Step by step photos and video. Agedashi Tofu is a delicious and completely vegan Japanese food. The tofu is first dusted with Katakuriko (potato starch) and then deep fried.

Steps to make Agedashi Tofu Mushroom Sauce:
  1. Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
  2. Prepare Mushrooms. Slice Shiitake, or tear Shimeji and cut Enoki into smaller pieces.
  3. Place Dashi, Soy Sauce and Mirin into a saucepan, add Mushrooms and cook until Mushrooms are soft. Mix Potato Starch with Water and add it to the sauce gradually until the sauce thickens.
  4. 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.
  5. Place Tofu in a bowl and cover with hot mushroom sauce. Sprinkle some chopped Spring Onion and serve.

Agedashi Tofu is one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried. Place the block of tofu between sheets of paper towels. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity.

So that is going to wrap this up for this special food agedashi tofu mushroom sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!