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How To Make Agedashi Tofu

cookingwithdog's picture
Today, we will be making a simple and delicious recipe, agedashi tofu. This recipe is especially popular among Izakaya style restaurants. It is served piping hot as it becomes mushy upon cooling. A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch, if the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
Ingredients
  Firm tofu 300 Gram
  Daikon radish 20 Gram, peel and grate (2-inch piece)
  Ginger 10 Gram, peel and grate (1-inch piece)
  Shishito peppers 15 Gram (4)
  Potato starch 2 Tablespoon
For the frying
  Oil 1 Cup (16 tbs)
  Shichimi 1 Teaspoon
For the sauce
  Kombu & bonito dashi stock 150 Milliliter
  Soy sauce 2 Tablespoon
  Mirin 2 Tablespoon
Directions

GETTING READY
1. Cut the tofu in half, and wrap each half in paper towel and let it sit for 30 minutes to remove excess water.
2. Make small cuts in Shishito Peppers and set aside.
3. Peel and grate the daikon radish.
4. Peel and grate the ginger.

MAKING
5. In a small, heat the mirin, and boil until all the alcohol has evaporated, and no alcohols smell is left.
6. Pour in the dashi stock and soy sauce to the mirin, allow to boil, and turn of the heat and set aside.
7. Unwrap and cut tofu in 3 pieces and press it thoroughly with paper towel to remove excess water.
8. Dip the tofu in potato starch until it is completely coated.
9. Remove the excess starch with a pastry brush.
10. In the deep pot with hot oil, gently place the tofu and fry until the tofu becomes crispy.
11. Remove the tofu rom oil and place over a cooling rack.
12. In the same pot, deep fry the Shishito Peppers over high heat for 2 minutes.
13. Drain the peppers and place on cooling rack.

FINALIZING
14. Reheat the sauce.
15. Squeeze excess water from the grated daikon radish and grated ginger on top of the agedashi tofu.

SERVING
16. In shallow serving bowl, place 3 pieces of agedashi tofu pieces, and stream hot sauce on its side.
17. Garnish the dish with shishito peppers, and sprinkle Shichimi over grated daikon
18. Serve Agedashi Tofu piping hot.

TIPS
Tofu needs to be fried immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.

Things You Will Need
Paper towel
Pot

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Tofu
Preparation Time: 
70 Minutes
Cook Time: 
25 Minutes
Ready In: 
95 Minutes
Servings: 
2

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1 Comment

bronzegoddess.bright's picture
If that isn't the cutest doggie ever?!?