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!
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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.
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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:
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- Tofu
- Dashi broth
- Cooking sake
- Mirin
- 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.
INGREDIENTS:
- 1 block Tofu
- Corn starch
- Oil
TENTSUYU SAUCE:
- 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
TOPPINGS:
- Sliced green onions/scallions
- Dried bonito flake/katsuobushi
- Peeled and grated daikon
- Peeled and grated ginger
INSTRUCTIONS:
- 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.
NOTES
- 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.