Agedashi tofu, a beloved Japanese appetizer or side dish, offers a delightful contrast of textures and flavors. Imagine silken tofu, lightly coated and crisply fried, then submerged in a savory dashi broth infused with delicate soy sauce and a hint of ginger. This simple yet elegant dish is surprisingly easy to make, requiring only a handful of readily available ingredients. The satisfying crunch of the fried tofu against the warm, umami-rich broth creates a truly memorable culinary experience, perfect for a light meal or as a delicious accompaniment to other Japanese dishes.
This recipe focuses on achieving perfectly crispy tofu, a key element to a truly exceptional Agedashi Tofu. We’ll guide you through each step, from preparing the tofu to creating the flavorful dashi broth, ensuring a mouthwatering result. Ready to learn how to create this incredible dish? Let's dive into the step-by-step process!
Tools Needed
Ingredients
- Tofu (soft or medium)
- Paper towels
- Dashi broth ingredients (kombu, bonito flakes, soy sauce, mirin, sugar, ginger)
- Spring onions
- Daikon radish
- Bonito flakes (for garnish)
- Potato starch
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Tofu and Dashi Broth
- Wrap the tofu in several layers of paper towels to absorb excess water. Let it sit for about 20 minutes.
- In a pan, combine dashi broth ingredients (kombu, bonito flakes, soy sauce, mirin, optional sugar and ginger). Simmer over low heat until the sauce thickens.
- Once the paper towels have absorbed the water, carefully cut the tofu into equal-sized pieces.
Step 2. Fry the Tofu
- Sprinkle potato starch evenly over the tofu pieces.
- Heat cooking oil in a pan over medium-high heat. Carefully add the tofu pieces to the hot oil. Fry for about 20 seconds per side, gently moving them to prevent sticking.
- Once the tofu floats to the surface, cook for another 30 seconds. Remove and drain on a rack.
Step 3. Prepare Garnishes
- Finely chop spring onions and grate a small piece of daikon radish.
Step 4. Assemble and Serve
- Add the fried tofu to the dashi sauce. Garnish with spring onions, daikon radish, and additional bonito flakes.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Use soft or medium tofu. Soft tofu is delicate, handle with care.
- Adding more bonito flakes to the dashi sauce will make it more flavorful and concentrated.
- Ensure the plate is dry before coating the tofu with potato starch.
Nutrition
- Calories: 200-250
- Fat: 12-15g
- Carbs: 15-20g
- Protein: 10-12g
FAQs
1. How can I make sure my tofu stays crispy?
Press the tofu to remove excess water before coating and frying. Use a high enough temperature oil for a quick, even cook.
2. Can I make the dashi broth ahead of time?
Yes! The dashi broth can be made up to a day in advance and stored in the refrigerator. Reheat gently before serving.
3. What can I serve Agedashi Tofu with?
It's delicious on its own, but also pairs well with rice, noodles, other Japanese side dishes, or even a simple green salad.
With its delightful combination of textures and flavors, Agedashi Tofu is a truly satisfying dish that's surprisingly simple to master. This recipe provides a delicious foundation, but feel free to experiment with different toppings or broth variations to create your own unique take. Enjoy the crispy, savory goodness!