Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, agedashi tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Place the block of tofu between sheets of paper towels. 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.
Agedashi Tofu is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Agedashi Tofu is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have agedashi tofu using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Agedashi Tofu:
- Prepare 500 g Fresh Momen Tofu *OR medium soft Tofu
- Make ready Potato Starch Flour
- Make ready Grated Daikon Radish
- Make ready Oil for frying
- Take Grated Ginger
- Take 1 Spring Onion *finely chopped
- Take <Sauce>
- Make ready 4 tablespoons Soy Sauce
- Get 4 tablespoons Mirin
- Get 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or grated ginger and a sauce that soaks into the tofu. 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.
Steps to make Agedashi Tofu:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board on top as a weight, and set aside for 1/2 hour so that excess water would be removed.
- Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.
- 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.
- Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.
It's made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried. Then, the tofu is served in a savory dashi broth with a few garnishes, like scallions, daikon, nori or ginger. Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried. Once hot, carefully place your tofu cubes inside and deep fry until golden brown.
So that’s going to wrap this up with this special food agedashi tofu recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
