Best Agedashi Dofu Recipes

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AGEDASHI DOFU: JAPANESE FRIED TOFU IN A DASHI-BASED SAUCE



Agedashi Dofu: Japanese Fried Tofu in a Dashi-Based Sauce image

Enjoy this recipe for agedashi dofu, a traditional Japanese dish of soft tofu coated with potato starch and deep fried so the outer shell is crispy.

Provided by Setsuko Yoshizuka

Categories     Appetizer

Time 1h

Yield 4

Number Of Ingredients 8

2 14-ounce blocks soft tofu
1 cup dashi soup stock
1 tablespoon soy sauce
1 tablespoon mirin
5 tablespoons katakuriko potato starch (separated)
1 tablespoon water
1 tablespoon ginger (fresh and grated)
Optional: bonito flakes for garnish

Steps:

  • Gather the ingredients.
  • Wrap the tofu with paper towels, and place it on a flat tray. Put a cutting board or a flat plate on top of the tofu , and let sit for about 15 minutes.
  • Meanwhile, put dashi, soy sauce, and mirin in a saucepan, and bring to a boil.
  • Mix 1 tablespoon katakuriko potato starch with 1 tablespoon water.
  • Add the katakuriko mixture to the sauce, and stir quickly. Stop the heat.
  • Dry the tofu with paper towels, and cut each tofu piece in half.
  • Dust the tofu with 4 tablespoons of katakuriko to coat the pieces completely.
  • Heat oil to 350 F in a deep pot.
  • Deep-fry the tofu pieces until they turn light brown. Drain on paper towels.
  • Place each fried tofu piece in a small dish and pour the sauce over it. Garnish with grated ginger and bonito flakes, if using.

Nutrition Facts : Calories 240 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 326 mg, Sugar 4 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

JAPANESE AGEDASHI TOFU



Japanese Agedashi Tofu image

This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion.

Provided by ChefJackie

Categories     Appetizers and Snacks

Time 30m

Yield 4

Number Of Ingredients 8

1 (10.5 ounce) package firm silken tofu
2 cups water
2 tablespoons light soy sauce
2 tablespoons mirin
1 teaspoon dashi granules
¼ cup all-purpose flour, or as needed
vegetable oil for frying
2 green onions, chopped

Steps:

  • Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
  • Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
  • Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
  • Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 10.7 g, Fat 13.1 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 478.2 mg, Sugar 3.5 g

AGEDASHI DOFU



Agedashi Dofu image

Japanese deep-fried tofu with a soya sauce and dashi sauce. Absolutely yum. I originally found the recipe in a Japanese cookbook I have at home. NB. The daikon and ginger is usually mixed into the sauce and the tofu then dipped into this mixture. You may find that you haven't got quite enough sauce, if this is the case, increase the amounts slightly!

Provided by Delete_

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 pieces firm tofu (cubes)
2 tablespoons dashi stock
3 -4 tablespoons soya sauce
2 tablespoons sugar
2 -3 tablespoons cornflour
vegetable oil
1 daikon radish (large white radish)
freshly grated gingerroot
1 spring onion

Steps:

  • Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
  • Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
  • Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
  • Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
  • Eat immediately and savour the goodness.

Nutrition Facts : Calories 124.2, Fat 0.5, SaturatedFat 0.1, Sodium 1545.4, Carbohydrate 27.2, Fiber 3.6, Sugar 17.5, Protein 4.5

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Agedashi Dofu Recipes: A Traditional Japanese Dish

Agedashi dofu is a traditional Japanese dish that consists of soft tofu that is coated in potato starch, deep-fried, and served with a savory dashi sauce. The dish is simple, yet satisfying, and is often enjoyed as an appetizer or side dish at Japanese restaurants. While there are many variations on this dish, the basic recipe remains the same, and it is a popular dish both in Japan and around the world.

The History of Agedashi Dofu

Agedashi dofu is a dish that dates back to the Edo period in Japan, which lasted from 1603 to 1867. During this time, tofu was a popular food among Buddhist monks, who were vegetarians and needed to find sources of protein. The dish was originally made by cutting tofu into small cubes and simmering it in a flavorful broth made with soy sauce, mirin, and dashi. It was later deep-fried to give it a crispy texture and served with a dipping sauce made from the same ingredients as the broth.

The Ingredients of Agedashi Dofu

The key ingredients in agedashi dofu are tofu, potato starch, and dashi. Tofu is made from soybeans, and it is a healthy source of protein, calcium, and other nutrients. Potato starch is used to coat the tofu before it is deep-fried, which gives it its crispy texture. Dashi is a type of Japanese fish stock, which is made from dried bonito flakes, kelp, and other ingredients. It is the base for many Japanese dishes, and it gives agedashi dofu its savory flavor.

The Preparation of Agedashi Dofu

The preparation of agedashi dofu is relatively simple, but it requires a few key steps. The first step is to cut the tofu into small cubes and coat them in potato starch. This can be done by placing the potato starch in a bowl and rolling the tofu cubes in it until they are evenly coated. The cubes are then deep-fried until they are golden brown and crispy.

The next step is to prepare the dashi sauce. This is done by heating up dashi stock in a saucepan and adding soy sauce, mirin, and sake. The sauce is heated until it comes to a boil, and then it is thickened with cornstarch or potato starch to give it a slightly thicker consistency. The sauce is then poured over the deep-fried tofu cubes, and the dish is garnished with chopped scallions and grated daikon radish.

Variations on Agedashi Dofu

While the basic recipe for agedashi dofu remains the same, there are many variations on this dish that can be found in Japanese cuisine. One popular variation is to add shiitake mushrooms to the dashi sauce, which gives it a rich umami flavor. Another variation is to serve the tofu cubes on top of a bed of rice, which turns it into a more substantial main dish.

Other variations on agedashi dofu include using different types of tofu, such as silken or firm tofu, which can change the texture of the dish. Some recipes also call for adding chili oil or other spices to the dashi sauce, giving it a slightly spicy kick. Vegetables such as carrots, green beans, and snow peas can also be added to the dish to give it some color and texture.

Conclusion

Agedashi dofu is a simple yet satisfying Japanese dish that has been enjoyed for centuries. The combination of crispy deep-fried tofu and savory dashi sauce is a classic flavor that is irresistible to many people. Whether served as an appetizer or a main dish, agedashi dofu is a dish that is sure to please anyone who tries it.

Agedashi dofu is a traditional Japanese dish that consists of lightly battered and deep-fried tofu cubes that are served with a savory sauce. It is often served as an appetizer at Japanese restaurants or enjoyed as a snack at home. Making agedashi dofu at home may seem intimidating, but with a few tips and tricks, you can easily create a delicious and authentic dish.

Choosing the Right Tofu

The first key to making great agedashi dofu is choosing the right type of tofu. Typically, you want to choose a firm or extra firm tofu that will hold its shape when cut into cubes and fried. Silken or soft tofu may break apart and not hold up well during the frying process. Additionally, it is important to press the tofu before using it to remove excess water. This will help the batter adhere to the tofu and give it a crispy texture.

Batter and Frying

The batter is also an important element of agedashi dofu. While some recipes call for a simple flour-based coating, others incorporate egg or cornstarch for added texture. It is important to make sure the batter is not too thick as it can become soggy during frying, but also not too thin as it may not adhere to the tofu. Additionally, make sure the oil is hot enough before adding the tofu. If the oil is not hot enough, the tofu will absorb more oil and become greasy.

Savory Sauce

The savory sauce that accompanies agedashi dofu is what really makes the dish stand out. The sauce is typically made with dashi, a Japanese fish stock, soy sauce, and mirin. However, vegetarians can use a kombu-based dashi or substitute with vegetable broth. The sauce should be thick enough to coat the tofu, but not too thick that it overpowers the dish. It is also important to add toppings such as grated daikon, bonito flakes, or scallions to enhance the flavor of the dish.

Additional Tips

Here are a few additional tips to help you perfect your agedashi dofu recipe:
1. Use fresh oil:
When frying the tofu, make sure to use fresh oil to avoid any off flavors or rancidity.
2. Let the tofu rest:
After frying the tofu, let it rest on a paper towel to absorb any excess oil before serving.
3. Make a large batch:
Agedashi dofu is a great make-ahead dish and can be stored in the refrigerator for a few days. Simply reheat the tofu and sauce separately and serve.
4. Experiment with toppings:
While traditional toppings such as grated daikon and bonito flakes are delicious, feel free to experiment with other toppings such as sesame seeds, chili flakes, or even tempura bits.
5. Serve with a side dish:
Agedashi dofu is often served as an appetizer or snack, but it can also be paired with a side dish such as rice or a salad to make a more substantial meal.

Conclusion

By following these tips, you can easily create a delicious and authentic plate of agedashi dofu at home. The key to making a great dish is to choose the right tofu, make a crispy batter, and create a savory sauce that complements the dish. With a little practice, you can master this classic Japanese dish and impress your friends and family with your culinary skills.

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