Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, agedashi tofu (pan-fried tofu in dashi). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Agedashi Tofu (Pan-fried Tofu in Dashi) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Agedashi Tofu (Pan-fried Tofu in Dashi) is something that I’ve loved my entire life. They are fine and they look wonderful.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes. This unique appetizer is crispy on the outside and creamy and soft inside. Agedashi Tofu - Deep Fried Japanese Tofu.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have agedashi tofu (pan-fried tofu in dashi) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Agedashi Tofu (Pan-fried Tofu in Dashi):
- Take 1 block Tofu (silken or firm)
- Take 2 tbsp Grated daikon radish
- Make ready 1 tsp Grated ginger
- Prepare 200 ml Japanese dashi stock
- Take 2 tbsp ● Mirin
- Prepare 2 tbsp ● Usukuchi soy sauce
- Prepare 1/2 heaping tablespoon Katakuriko
- Take 1 Chopped scallions
Agedashi Tofu - a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
Steps to make Agedashi Tofu (Pan-fried Tofu in Dashi):
- Grate the daikon radish and lightly drain. Grate the ginger.
- Drain the tofu well. Separate into portions for each person and sprinkle with katakuriko (not listed). Shake off the excess katakuriko. Pan-fry the tofu, stirring, in a generous amount of oil. When the tofu is crunchy and browned on all sides, turn off the heat. Drain the oil from the tofu.
- Make the dashi. Bring 1 cup of water to a boil in a small pot. Add 1 teaspoon of dashi stock powder and the ● ingredients and bring to a boil. Add katakuriko (dissolved in an equal amount of water). Bring to a boil, stir to thicken, and turn off the heat. Add the daikon radish and ginger from Step 1 and mix in.
- Arrange the tofu on a plate and pour the sauce from Step 3 over it. Top with shredded green onions. All done. Enjoy ginger-flavored dashi with tofu.
Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Dofu: Japanese Fried Tofu in a Dashi-Based Sauce. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating.
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