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Description Edit

This imperial, red-hot signature recipe has a fresh, savory secret: silken tofu. A bold, classic Japanese take on appetizers - silken tofu deep-fried to a great crisp is poured with vegetable stock, kelp powder, soy sauce, rice vinegar, and the cornstarch mixed with water. Just serve up a warm, appealing treat with other appetizers or side dishes.
Agedashi tofu

Agedashi Tofu

Ingredients Edit

For the tofu baseEdit

For the sauce Edit

Directions Edit

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. Ladle with the sauce and sprinkle with sliced green onions and kombu for garnishing.

For the sauce Edit

  1. Heat the stock, kelp powder, soy sauce, and vinegar to boiling.
  2. Then quickly whisk with the water/cornstarch mixture and stir constantly until slightly thickened.
  3. Pour over the deep-fried tofu pieces and serve hot.

VideosEdit

How to Make the Agedashi Tofu

How to Make the Agedashi Tofu

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