Agedashi Tofu
Agedashi Tofu
Agedashi tofu can be found at just about every Japanese izakaya. This popular appetizer consists of tofu dredged in potato starch and lighty fried until golden brown. Then a dashi stock based broth called tsuyu is ladled over the fried tofu; garnished with green onions and grated ginger. Simple, yet very flavorful. The fried tofu soaks up some of the broth, giving it a sweet/umami flavor with a bite from the freshly grated ginger.
Servings: 2
Ingredients
- 1 block extra firm tofu pressed for 30 minutes; cut into 16 cubes
- potato starch or cornstarch
- vegetable oil for frying
- 1/2 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp sugar
- 1 pinch salt
Garnish
- green onions finely chopped
- ginger grated
Instructions
- Toss the tofu with potato starch, making sure all sides are evenly coated.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Drop in the tofu.
- Fry for 3-4 minutes a side until the tofu is a light golden brown. Place on a wire rack to drain excess oil.
- Heat all of the stock ingredients together and simmer until the sugar has dissolved. This will take a couple of minutes.
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