Agedashi Tofu

Description[edit | edit source]

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

Ingredients[edit | edit source]

For the tofu base[edit | edit source]

For the sauce[edit | edit source]

Directions[edit | edit source]

For the sauce[edit | edit source]

  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 base[edit | edit source]

  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.


Videos[edit | edit source]

How_to_Make_the_Agedashi_Tofu

How to Make the Agedashi Tofu

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