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.
