![agedashi tofu agedashi tofu](http://www.justonecookbook.com/wp-content/uploads/2014/04/Agedashi-Tofu-New-II.jpg)
Making this recipe? Snap a pic and tag me on /#killingthyme. Add the tofu pieces to the pan and deep fry. In this series, I’ll be covering dishes from Japan, China and Korea to cover East Asia, followed by dishes from Thailand, Vietnam and Indonesia to cover Southeast Asia. Blot each piece with paper towels and then roll in potato starch until coated. (The things from behind the scenes you don’t see…) THIS RECIPE IS PART OF MY EAST SERIES. The first time I attempted this dish, I lost 1/4 of my tofu while draining the package over the sink. When it comes to prep, it’s imperative that you handle the tofu with care it’s incredibly delicate and can fall apart in your hands. You could “technically” use a firm tofu, but you wouldn’t get the true essence of the dish and, quite frankly, it wouldn’t be as enjoyable. This dish is celebrated for its contrasting textures from the crisp exterior to the melt-in-your-mouth interior. If you’re wondering if silken tofu is necessary, the answer is a simple yes. (Take it from me!) Some important prep notes: You could also use an air fryer like an Actifry - just be sure to remove the paddle arm, or it will break the silken tofu apart and smear it all over the interior of the contraption leaving you with one heck of a mess. (Hilarious.) Of course, it wasn’t until the mid-20th century before the majority of Westerners became familiar with this good stuff.Īgedashi tofu is easy to achieve in the comfort of your own kitchen, as long as you’re okay with deep-frying at home. It makes for a delicious dish on its own but it also lovely served alongside or part of a larger Japanese meal. When he wrote the letter to Bartram, he included a few soybeans and referred to tofu as “cheese from China”. Agedashi Tofu is an extremely easy dish to make yet it looks so elegant and sophisticated. Franklin became acquainted with it during a trip to London. Fun fact: Benjamin Franklin was the first American to mention tofu, and it was in a letter to John Bartram in 1770. Put it this way - it was included in a book called Tofu Hyakuchin (which translates to “one hundred tofu”), a tofu-centric cookbook that dates back to 1782. This delicate treat is a notable dish in Japan, and it certainly isn’t new. You can easily make this dish vegetarian by using a kombu dashi and omitting the katsuobushi. The dish is typically topped off with sliced scallions, katsuobushi (dried bonito flakes), and grated daikon. If not, your proverbial socks are about to be blown off.Īgedashi tofu consists of lightly deep-fried cubes of tofu served in a heated tsuyu broth - a simple sauce made up of dashi, Japanese soy sauce, and mirin.
![agedashi tofu agedashi tofu](https://cookingwithdog.com/wp-content/uploads/2017/04/agedashi-tofu-13.jpg)
If you dig tofu and you frequent Japanese restaurants, you’ve probably had your fill of this crispy and pillowy goodness. Of course, every once in a while, we order something we’ve never had before and are completely blown away - like agedashi tofu. It’s impossible to pass up on Japanese-style gyoza and lightly salted edamame. Bring it up to a simmer and let it simmer on low heat for 5 minutes before setting it aside.Whenever I dine at a Japanese restaurant, exploring the appetizers is one of my favorite parts. Meanwhile, to a saucepan over medium heat, add water, mirin, soy sauce, and the hondashi.
AGEDASHI TOFU HOW TO
See my post on how to press tofu if you need some tips.
![agedashi tofu agedashi tofu](https://i.pinimg.com/originals/a2/44/4c/a2444ca3eedbfd015e0e9c8add88fa5f.jpg)
oil - any neutral oil is fine for frying.potato starch - while I prefer the crispy airy exterior you get with potato starch, you can use cornstarch if you do not have any in your pantry.dried bonito - I use this hondashi for the base of the sauce.soy sauce - I prefer light soy sauce for the sauce.mirin - mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.I find it easier to work with as it doesn’t break apart as easily as I can be a little rough when tossing it in the starch.
![agedashi tofu agedashi tofu](https://cookingwithdog.com/wp-content/uploads/2017/04/agedashi-tofu-00.jpg)
I could eat it every day and not get sick of it. You might recognize these crispy bites of tofu from izakaya and Japanese restaurants but with only a few simple ingredients, you can make it at home! I honestly love how simple this recipe is while still being loaded with flavours. Simply coat diced tofu with some potato starch and pan-fry them until crispy! The sauce is also super simple as all you have to do is combine a few pantry items with some water and simmer it. Crispy fried tofu coated in a savoury, umami-filled sauce, this tofu recipe comes together easily in a few simple steps.Īiry and crunchy, with a soft interior, this agedashi tofu is going to be your new favourite way to make tofu! It is pretty easy to make and doesn’t take a lot of work. A delicious side dish or appetizer, this Agedashi Tofu recipe comes together quickly with only a few pantry staples.