Recipe Agedashi Japanese Tofu

Name: Recette Agedashi Tofu japonais
Prep time: 35 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Japonaise
Ingredients: 1 bloc de tofu ferme; 3 cuillère à soupe de fécule de pomme de terre ou de maïs; 150 ml de dashi; 2 cuillères à soupe de sauce soja; 2 cuillères à soupe de mirin; lamelles de nori; Cébette finement ciselée; Gingembre et daikon rapés

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Kitchen

Japanese

Portion

Preparation time

15 minutes

Cooking time

20 minutes

Agedashi tofu is a classic Japanese dish, prized for its combination of crispy and chewy textures, as well as its delicate flavors. Agedashi tofu has its roots in traditional Japanese cuisine. "Agedashi" literally means "tofu fried in broth." This dish is often served at izakayas (Japanese tapas bars) and kaiseki (fine Japanese cuisine) restaurants.

Author:

iRASSHAi

Ingredients

1 block of firm tofu
3 tablespoons of potato or corn starch
150 ml of dashi
2 tablespoons soy sauce
2 tablespoons mirin
nori strips
Finely chopped spring onion
Grated ginger and daikon

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Instructions

Drain the tofu and wrap it in a clean cloth. Place a weight on top (such as a plate) to press out excess water. Let it rest for about 15-20 minutes.
Cut the tofu into 5-6 cm cubes. Sift the potato or cornstarch onto a plate and roll the tofu cubes in it until well coated.
Heat the frying oil in a deep skillet or deep fryer to approximately 180°C. Fry the tofu cubes in batches to avoid overcrowding the pan. Fry until golden brown and crispy, approximately 2-3 minutes per side. Remove the fried tofu and let it drain on paper towels.
In a small saucepan, combine the dashi, soy sauce, and mirin. Heat over medium heat, stirring occasionally. Reduce heat and keep the sauce warm.
Arrange the fried tofu cubes in individual bowls. Pour the hot sauce over the tofu. Sprinkle with nori strips, thinly sliced spring onions, daikon, and grated ginger to taste.
Serve immediately to enjoy the crispy texture of the fried tofu with the savory sauce.

Recipe notes

Be sure to use vegan dashi if you prefer a 100% plant-based version. Replace niboshi dashi (fish-based) with kombu dashi (seaweeds).

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