Monday, October 28, 2013

Agedashi Tofu

Agedashi tofu is a simple Japanese way to serve hot tofu. Soft or firm tofu is 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), and topped with finely chopped green onions and bonito flakes.


1 block soft tofu
Some potato starch
Some cut green onions
Some bonito flakes

Tentsuyu broth ingredients:

½ cup dashi stock
3 tablespoons soy sauce
1 tablespoons sake
2 tablespoons mirin
1 tablespoon sugar

1. Cut the soft tofu into square pieces about 1" thick. Arrange the layers on paper towels and leave for 10-15 minutes to drain. Change the paper and turn over the slices.
2. Heat up vegetable oil from deep frying. Put some potato starch on a plate. Lightly coat the tofu with the potato starch, pat off any excess starch. Fry tofu in hot oil until lightly brown
3. Remove from oil and drain on paper towel.
4. Put all the broth ingredients in a saucepan and bring it up to boil.
5. Arrange tofu in a dish and pour in the broth. Top with green onions and some bonito flakes.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from Travelling Foodies


Unknown said...

Great post. I recall having some of those and they were divine.

Veronica said...

My husband's favourite whenever he has Japanese food. Yours look great too.

Shereen said...

I've been wanting to prepare this dish since forever but till now I have not:( Time to kick my butt into gear:))