It makes for a delicious dish on its own but it also lovely served alongside or part of a larger Japanese meal. Also, don’t forget to follow me on Youtube, Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles.Agedashi Tofu is an extremely easy dish to make yet it looks so elegant and sophisticated. If you liked my recipe for Agedashi tofu, please rate it and leave a comment below. Instead, to make a vegan dish, use Shiitake dashi to make the Tsuyu sauce. I used ordinary Bonito and Kombu Awase dashi. If you would like to make Agedashi Tofu completely vegan, you simply need to adjust the Tsuyu sauce. In order to avoid this, poke the shishito peppers with a small knife before deep-frying Make it Completely Vegan You need to be careful to not burst the Shishito peppers when you deep fry them. It will not only taste good but it will also complement the flavours and create a visually pleasing dish. I also recommend to sprinkle a hint of “Shichimi Togarashi” if you like a little bit of spicy kick in your first bite. The Agedashi Tofu tastes great in the broth along with some garnishes such as grated ginger, grated daikon, spring onions, and Shiso leaves. Super Easy To MakeĪgedashi tofu is so very easy to make, but it has such a sophisticated flavour. Furthermore, it does not take a long time to cook. Together, this makes it so popular in Japan and throughout the world. The tofu itself does not have much taste, but the tofu and broth complement each other perfectly.

Why is this deep-fried tofu so delicious? The secret is the subtly flavoured broth. Subtly Flavoured Delicious Broth to Serve with the Agedashi Tofu

Deep fry them in oil, temperature 170☌ for a few minutes.

Dust tofu with Katakuriko (Potato starch) and remove excess potato starch with a brush just before deep fry.

Cut tofu smaller so it is easy to deep fry.

Remove excess moisture out from the Tofu naturally for 20-30minutes, by wrapping cut tofu pieces with paper towel.

If you have the choice, use Momen Tofu (firm tofu).

Leaving the tofu on a sheet of kitchen paper.

Boiling method – It sounds strange but you can remove water off Tofu by boiling for 5 minutes.

Microwave – Wrap with a sheet of kitchen paper towel.

Use a weight – Wrap with a sheet of kitchen paper towel and place a light weight over it.

However, not too much so that it would burst and splatter in the hot oil when deep-fried. So you want just enough water to keep the tofu delicately soft. You need to rely on your judgment on how much moisture to remove.

Serve the Tofu Serve the tofu with garnish and pour the sauce over.

Make the Tsuyu sauce Mix all ingredients in a small saucepan over medium heat and bring it to boil to dissolve the sugar.

Deep fry the tofu Dust with Katakuriko potato starch and deep fry the tofu.There are a few ways to do this job and I explain them further below. You need to remove the excess water before you deep fry them. Removing excess water Tofu usually contains water.Here is the brief process of making Agedashi Tofu. You can purchase Katakuriko from any Asian or Japanese grocery store, or online stores such as Amazon. When you make mochi ice-cream, Daifuku mochi and Strawberry Daifuku, it is used to stop the mochi and dango from sticking together. It is often used in Japanese cooking to thicken any sauce. The better choice for Agedashi is Momen firm tofu. If you are interested to read more, I have explained the difference between those two types of Tofu in my Scrambled Tofu recipe. There are two types of tofu Momen and Kinugoshi, which translated means, Firm and Silken. Though having said that, they definitely enhance the flavour of the entire dish. These ingredients are optional so if you can not get them, you can leave them out. Grated Daikon, ginger, chopped scallions, and shichimi togarashi for garnishing.Dashi, shoyu, mirin and sugar for Tsuyu (sauce).You need the following ingredients to gather: I thought I would share my Agedashi Tofu recipe because it is easy and cheap to make. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but worldwide. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Let me show you how! What is Agedashi Tofu?Īgedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. This has a robust umami flavour and is a to die for Japanese dish! Furthermore, it is an unbelievably simple and easy dish to make. Crispy outside, deep-fried soft tofu inside served with a sophisticatedly flavoured sauce called “Tsuyu”. Agedashi Tofu is the must-try appetiser from Japanese restaurants and Izakaya (Japanese pubs/tapas restaurants).