Agedashi Tofu Recipe
This weekend marks Team J’s 7th anniversary. In order to celebrate, I decided to make a Japanese dinner since J loves all things Japanese. I will be featuring all the dishes that I made on the blog as part of the #JapanWeek series.
I’ve been prepping for this meal all week – looking up various recipes and blogs to get inspired as to what to make. I finally came up with the final menu and I got super excited because I knew he would love the dishes that I will be making. One of the dishes I stumbled across was this Agedashi Tofu recipe and I knew it would be the perfect appetizer dish because it was light and simple.
I adapted this recipe from JustOneCookbook and slightly altered the sauce recipe from a Japanese cookbook that we owned. Although I’ve never made this dish before, it turned out really well!
For this Agedashi Tofu recipe, see below:
Agedashi Tofu Recipe
Ingredients
Tofu
- 1/2 of a medium-firm tofu block
- 1/3 cup potato starch
Sauce
- 1 1/3 cup dashi stock
- 3 tbsp light soy sauce
- 2 tbsp mirin
Toppings
- Bonito flakes
- Grated ginger
- Grated daikon
- Thinly sliced green onions
Instructions
- 1. First, prepare the sauce. Add light soy sauce, mirin, and dashi stock into a stock pot and bring to a boil. Once boiling, bring the heat down to low to keep warm until ready to use.
- 2. Cut the medium-firm tofu into small blocks and dry them all in a paper towel to remove as much moisture as possible.
- 3. Meanwhile, prep the vegetable oil in a small sauce pot or deep fryer until oil is 350F.
- 4. Once the oil has reached 350F, lightly dredge the tofu in potato starch and deep fry the tofu until they turn golden brown. When done, remove them from the oil and place them on a wire rack lined with paper towel to remove excess oil.
- 5. Place fried tofu into a shallow dish and pour the hot sauce on the side of the bowl (not directly on top of the tofu). Garnish with grated ginger, grated daikon, thinly sliced green onions, and bonito flakes. Serve immediately.
