Agedashi tofu (Video) 揚 げ 出 し 豆腐

Agedashi tofu photo by Namiko Chen

Agedashi tofu (揚 出 し 豆腐) is soft tofu coated with potato starch and fried until the outer casing is crispy. It is usually served with shredded daikon, katsuobushi (bonito chips), green onions, and grated ginger on top. Then tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings and the tofu is soaked to enhance its flavour. If you like spice, you can add shichimi togarashi for flavor.

A unique appetizer that’s crunchy on the outside, creamy and soft on the inside. Drenched in the delicious sauce, the mix tastes amazing! This light and salty dish is served hot, so be careful not to burn yourself.

Agedashi tofu is a popular appetizer menu in izakaya and Japanese restaurants. It’s not hard to do if you don’t mind deep frying. Sometimes it’s hard to believe that a delicious dish like this is so easy and simple to prepare yourself at home.

My family loves tofu dishes but my son in particular is crazy about Yiddish tofu. This is one of his favorite tofu dishes that I make for him with mapo tofu.
Ajidashi tofu

Crispy tofu fried in a delicious umami sauce, ajdashi tofu is a popular appetizer that you can find in izakaya and Japanese restaurants. It requires deep frying, but the process is easier than you think. Skip the bonito chips to make it vegan friendly!

Preparation time: 15 minutes
Cooking time: 15 minutes
total time: 30 minutes
stakes: 4 (as a side)

Ingredients
• 1 block of medium-hard tofu (moomin dofu) (14 oz, 397 g; if this is your first time making this dish, use medium-hard tofu instead of the soft silk variety because it is easier to cook without breaking; if you prefer it silky texture, try silken tofu once you feel more comfortable making iddish tofu)
• 4 tablespoons potato starch or cornstarch
• Two to three cups of neutral-flavored oil (vegetarian, rice bran, canola oil, etc.)

for the sauce
• 1 cup dashi (Japanese soup broth; to learn more, visit https://www.justonecookbook.com/how-to-make-dashi-jiru) (use konbu dashi for vegetarians/vegans)
• 2 tablespoons soy sauce
• 2 tablespoons mirin

to up
• Daikon radish 1 inch
• 1 green onion / green onion
• Katsuobushi (dried bonito flakes) (optional, skip for vegetarians)
• shichimi togarashi (Japanese seven spices) (optional)

Japanese plug replacement: If you want alternatives to Japanese seasoning and ingredients, visit: https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/.

To read the full recipe, visit https://www.justonecookbook.com/agedashi-tofu-2/.

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