Agedashi Tofu Recipe ( 揚げ出し豆腐 )

Photo: Uncut Recipes

---

 

 

TRADITIONAL JAPANESE RECIPE: Agedashi Tofu ( Agedashidofu 揚げ出し豆腐 ) is another type of deep-fried Tofu, served then in savory Dashi sauce. Agedashi Tofu is one of the most popular appetizers in Japan, but also a great homemade side dish.

Agedashi Tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).

While agedashi dōfu is the best-known agedashi dish, some other dishes may be prepared with similar techniques. These include agedashinasu (揚げ出し茄子), using eggplant.

 

 

 

---

---

Skill Level:	Time: 3 Hours
Price:	Serves: 2 People

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Cut the Tofu into 10 bite-seze cubes.

02 - Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer. Cover the Tofu with another paper towel. Place another sheet pan (the same size) on top and add a small amount of weight on the upper sheet pan. Leave for 20 minutes to press the Tofu to allow the liquid to come out of the tofu before it's fried.



03 - In a small pot, boil Soy Sauce, Mirin, Sake and Dashi together. Keep warm-hot.

04 - Heat the Oil at medium heat.

05 - While the Oil heats up, coat the pressed Tofu Cubes with the Katakuriko Flour, and deep-fry them. Cook for a couple of minutes.

06 - Remove the Tofu from the Oil using a wire mesh skimmer (sometimes called a spider spoon) or with a fork being very careful and, transfer the cubes on to some paper towel. Tap with the paper towel to remove the excessive Oil.



07 - Immediately place the Tofu in two serving dishes and pour the warm-hot sauce over the Tofu.

08 - Top with Green Onions and grated Daikon ( optional ).

Notes:

---

 

- If you're making this for children, avoid Alcohol.

---

---

Written by: Uncut Recipes

Disclaimer

---

---