Agedashi Tofu
Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shoyu (Japanese soy sauce), an
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 3 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Cut the soft tofu into rectangular pieces about 1 inch thick.
- 02
Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.
- 03
In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.
- 04
Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.
- 05
Heat the oil to 355°F (180°C) for deep frying.
- 06
Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.
- 07
Remove and drain on paper towels.
- 08
Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Megwoo at English Wikibooks; view original image record .
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