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Agedashi tofu

Agedashi Tofu

DescriptionEdit

A bold, classic Japanese take on appetizers - silken tofu deep-fried to a great crisp is paired with a vegetable-based sauce.

IngredientsEdit

For the tofu baseEdit

For the sauce Edit

DirectionsEdit

For the sauce Edit

  1. Heat the stock, kelp powder, soy sauce, and vinegarto boiling.
  2. Add the water/cornstarch mixture and stir constantly until slightly thickened.
  3. Put aside.

For the tofu baseEdit

  1. Heat the oil to 350° F. Make sure it is more than four inches deep in the pot to allow the tofu room to float.
  2. Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
  3. Deep-fry for 5 – 7 minutes until golden.
  4. Drain on paper towels, then place in individual serving bowls.
  5. Add the sauce and garnish with sliced green onions and kombu.


VideosEdit

How to Make the Agedashi Tofu

How to Make the Agedashi Tofu

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