Ready to try the ultimate Japanese Agedashi Tofu Recipe? Lightly fried tofu with an airy crunch – covered in savory Tsuyu broth and topped with katsuobushi! Make this classic Japanese izakaya snack at home in only 25 minutes!
Agedashi tofuis one of my favoriteJapanese foods!
It’s a popular Japanese appetizer (similar tokorokke) that can be found in most izakayas (pub style restaurants).
Read about the advent of Izakayas here. When made well, agedashi tofu is one of the best tofu dishes you can have!
You see, the outside islightly fried – while the the tofu inside is so soft it almost melts in your mouth.
The warm tentsuyu broth added to the dish just before serving is full of savory umami and just a touch of sweetness. Meanwhile, the grated ginger on top brings a spicy freshness, that rounds out the flavor profile beautifully.
Our history with Japanese fried tofu
Back when my husband and I were first dating, he took me to a small izakaya in the East Village in NYC because he knew I loved Japanese food. (Smart guy!)
I’ll never forget the look on his face when he took his first velvety bite of agedashi tofu.
That night there were three pieces of tofu in the small bowl – and he insisted that I take two.
As soon as the waiter came back to the table, he ordered a second serving. And who could blame him!
I guess you could say he became an agedashi tofu convert right there on the spot!
How to cook Agedashi Tofu
Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried.
Then heat your cooking oil to around 340°F. Once hot, carefully place your tofu cubes inside and deep fry until golden brown.
Drain on paper towels until the excess oil has run off.
Meanwhile in a small pan, heat up your dashi stock, mirin, soy sauce, sugar and salt. Stir until the sugar has disolved.
Serve your fried tofu cubes in the broth – and top with scallions, katsuobushiand grated ginger and daikon.
YUM!
Agedashi tofu pro-tip: before frying, it’s always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture.
Agedashi tofu makes a great side to noodle dishes such as miso ramen, ja ja men (dry ground pork noodles) or Vietnamese chicken noodle soup.
Here are some of my other favorite tofu dishes:
Tofu Dengaku
Hiyayakko
Chocolate Tofu Mousse
Baked tofu chicken
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Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.
Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.
Notes
This Agedashi Tofu recipe is meant to be enjoyed immediately. The broth can be saved for later, but once the tofu is fried it will not keep in the fridge.
Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
Agedashi(揚げ出し) literally means "fried and soaked in dashi stock. It's most commonly used to refer to a preparation for tofu, but other ingredients, such as eggplant, can prepared in this style (though it is usually referred to as Agebitashi when made with vegetables).
Is Agedashi tofu healthy? Agedashi tofu is relatively healthy and makes a great source of lean, plant-based protein that contains all nine essential amino acids.
We often serves some rice on the side and a little salad and there is a super easy and quick dinner. Traditionally agedasi tofu used dashi stock containing dried fish and is served with dried bonito flakes on top. To make this vegetarian I use either sh*take dashi or kombu (kelp) dashi and omit the dried bonito flakes.
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
Tofu is a minimally-processed food. It's made by combining water and dried mature white soybeans (not to be confused with tender, green edamame) to make fresh soy milk, at which point a coagulant is added to help the resulting strained liquid curdle and bind together into a solid form.
Fried tofu is high in protein and lower in saturated fat than most meat. However, it is high in calories and typically fried in omega-6 rich vegetable oil. Since the Western diet already has too much omega-6, fried tofu could increase inflammation. Air-fried tofu is the healthiest kind of fried tofu.
Peipa Tofu (or Pipa Tofu) is a classic Chinese dish of Fried Tofu Balls. This tofu recipe is definitely one to keep in your back pocket! It's a crowd pleaser and is one of those recipes that might even convert the fussiest of eaters and can satisfy anyone.
/ˈdɑː.ʃi/ a type of stock (= a liquid used to add flavour to food) that is used in Japanese cooking, made with fish and seaweed. SMART Vocabulary: related words and phrases. Sauces, dressings, dips & pickles.
Etymology. The English word "tofu" comes from Japanese tōfu (豆腐). The Japanese tofu, in turn, is a borrowing of Chinese 豆腐 (Mandarin: dòufǔ; tou4-fu) 'bean curd, bean ferment'.
Tofu nutrition. This meatless option is a staple for vegetarians, and rightfully so. It boasts more fiber, calcium, iron, magnesium, zinc and folate than chicken and contains fewer calories.
For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Dashi most commonly utilizes a combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes), but other ingredients used to make dashi are shiitake mushrooms and niboshi (small dried fish).
Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
Add vegetable broth, cover the pot with a lid, set the stove to medium-high heat, and bring to a boil. Turn the heat down to medium-low so that the soup keeps simmering gently, then add tofu diced into bite-sized pieces, broccoli florets, and frozen peas (or the vegetables of your choice).
Soaking tofu in salted water is an alternative to pressing or freezing, and it takes just 15 minutes. It draws out excess water from the tofu for a crispier crust. Plus, it has the added benefit of seasoning the tofu by osmosis as the salty solution displaces the unseasoned water content inside.
Dry off your sliced tofu on all sides using a lint-free kitchen towel or paper towels, then season with salt. 3. Add starch. A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating.
Other studies show that regularly eating tofu can provide lower total cholesterol and triglyceride levels, so while you might need to eat more of it to equal the same amount of protein consumed by eating chicken (about 290 grams of tofu to 150 grams of lean meat), the anti-inflammatory agents and bone-strengthening ...
tofu, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce–220 ce). Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.
Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.
Tofu is not meat. It doesn't look, taste, or have anywhere near the texture or consistency as meat. So, calling it a "meat substitute" is kind of a misnomer. Especially given the prevalence of "I can't believe it's not meat," a la the I Can't Believe It's Not Butter movement.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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