Agedashi Tofu – Deep-fried tofu in a sweet-and-salty sauce is the main ingredient in this popular Japanese meal. This aging tofu recipe is simple to make at home, and it tastes fantastic!
WHAT IS AGEDASHI TOFU?
It’s no secret that agedashi tofu is a popular Japanese dish. Deep-fried tofu is served as an appetizer with a sweet and sour sauce.
The broth is based on dashi, a traditional Japanese fish broth. When dining in a Japanese restaurant, I almost always start with this dish as an appetiser.
This recipe is both nutritious and delectably tasty.
WHAT ARE THE MAIN INGREDIENTS FOR AGEDASHI TOFU?
This recipe is simple to create at home and requires only a few ingredients:
- Dashi broth
- Cooking sake
- Soy sauce
One of Japan’s best-known culinary traditions is sweet tentsuyu broth. Many Japanese recipes have a strong connection to this ingredient.
HOW DO YOU MAKE AGEDASHI TOFU?
- To make agedashi tofu, you’ll need a block of tofu.
- Before anything else, deep fry the tofu until it’s golden brown and crispy.
- To complete the dish in a small saucepan, prepare the tentsu agedashi tofu sauce.
- To eat, arrange the fried tofu in a small bowl and drizzle the sauce over it. Top with shredded daikon, scallions, and bonito flakes when ready to serve.
The average number of calories in one serving
- Each serving of this recipe contains only 264 calories.
With this recipe, what are its complementary dishes?
This meal goes well with other Japanese cuisines. To have a healthy Japanese lunch, you can prepare these foods yourself at home.
- 1 block Tofu
- Corn starch
- 3 tablespoons sake
- 2 tablespoons mirin
- 3/4 tablespoon sugar
- 3/4 cup (185 ml) dashi or Japanese fish stock
- 2-3 tablespoons soy sauce, or to taste
- Sliced green onions/scallions
- Dried bonito flake/katsuobushi
- Peeled and grated daikon
- Peeled and grated ginger
- Snip up the tofu into bite-sized chunks. Blot each piece and then dust with cornstarch using a paper towel. Set aside until a later time.
- Tentsuyu sauce is made by gently simmering all ingredients in a small pot until they are all well combined. Make sure it doesn’t come to a full rolling boil.
- A wok or pan of oil should be heated up, and the tofu should be deep-fried to a light brown or crispy color until it’s done. Please remember that the cornstarch coating will not readily turn a golden brown color. Line a plate with deep-frying tofu using paper towels and drain the excess oil off.
- Using a small bowl, lay a few tofu pieces in the bowl and drizzle some of the sauce over the tofu. Add some sliced scallions and dried bonito flakes to the top for a little extra flavor and crunch! It’s time to eat now.
- My dashi recipe can be found in my post on Nabe (Yosenabe). Using bottled dashi shoyu or dashi soy sauce from a Japanese market and adding mirin, sake, and sugar to taste to produce the stock is an option if you don’t have time to make it yourself.