Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, non-fried agedashi tofu with firm tofu. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Non-fried Agedashi Tofu with Firm Tofu is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Non-fried Agedashi Tofu with Firm Tofu is something that I’ve loved my entire life.
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. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. Agedashi Tofu - Deep Fried Japanese Tofu.
To begin with this particular recipe, we must prepare a few components. You can have non-fried agedashi tofu with firm tofu using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Non-fried Agedashi Tofu with Firm Tofu:
- Get 1 block Firm tofu
- Get 1 Katakuriko
- Get 1 Vegetable oil
- Get 1 Grated daikon radish
- Take 1 Green onions (chopped)
- Make ready Pouring Sauce
- Take 100 ml Water
- Take 2 tbsp Mentsuyu (3x concentrate)
- Prepare 2 and 1/2 tablespoons Mirin
- Get 1/4 tsp Dashi stock granules
It is deep fried tofu with a crispy crust formed Firm tofu just doesn't have the same satiny texture of soft tofu and will leave you chewing a dish that should melt away in your mouth. 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 Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars.
Steps to make Non-fried Agedashi Tofu with Firm Tofu:
- [Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
- ※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
- Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
- Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
- Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
- Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
- Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.
Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make. 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.
So that’s going to wrap this up for this special food non-fried agedashi tofu with firm tofu recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
