Best 4 Agedashi Dofu Recipes

AGEDASHI TOFU: DEEP-FRIED TOFU WITH SWEET & SAVORY DASHI

Steps:

• Remove the firm tofu from its package and place it in a tofu press. Secure the lid and leave the block to press for 15 mins, then remove the tofu from the press and continue preparation.
• Cut the drained tofu block into 1-inch cubes and set aside. 
• Place your sauce ingredients in a small saucepan - dashi, soy sauce, mirin, and coconut sugar. Heat the broth ingredients over medium heat, stirring occasionally. Bring your broth ingredients to a boil, then turn off the heat and set the broth aside.
• Place your canola or cooking oil in a frying pan or pot with deep sides. You'll want 3 inches of oil in your pan, with at least another 3 inches of space at the top - never fill your pan more than halfway when deep-frying. Heat the oil over medium-high heat until it reaches 330°F. 
• Once the canola or cooking oil is up to temperature, place the katakuriko onto a flat tray or plate. Take each tofu cube and dip it in the katakuriko, dusting off any excess with a small basting brush. 
• Once you have 4 tofu cubes dusted, it's time to start frying. Carefully place your tofu pieces in the oil and cook for 2 mins. Use a strainer skimmer to gently flip the tofu over, cooking for another 2 mins.
• Remove the tofu cubes from your oil and place on a paper towel-lined plate to drain. Continue frying, 4 pieces at a time, until all of your soft fried tofu is ready!
• Place your fried tofu in a serving bowl with a drizzle of broth and a sprinkle of each topping - daikon, green onion, fresh ginger, Shichimi Togarashi, and white sesame seeds.
• Serve and enjoy your fried tofu!

JAPANESE AGEDASHI TOFU

Steps:

• Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
• Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
• Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
• Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

AGEDASHI DOFU: JAPANESE FRIED TOFU IN A DASHI-BASED SAUCE

Steps:

• Gather the ingredients.
• Wrap the tofu with paper towels, and place it on a flat tray. Put a cutting board or a flat plate on top of the tofu , and let sit for about 15 minutes.
• Meanwhile, put dashi, soy sauce, and mirin in a saucepan, and bring to a boil.
• Mix 1 tablespoon katakuriko potato starch with 1 tablespoon water.
• Add the katakuriko mixture to the sauce, and stir quickly. Stop the heat.
• Dry the tofu with paper towels, and cut each tofu piece in half.
• Dust the tofu with 4 tablespoons of katakuriko to coat the pieces completely.
• Heat oil to 350 F in a deep pot.
• Deep-fry the tofu pieces until they turn light brown. Drain on paper towels.
• Place each fried tofu piece in a small dish and pour the sauce over it. Garnish with grated ginger and bonito flakes, if using.

AGEDASHI DOFU

Steps:

• Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
• Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
• Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
• Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
• Eat immediately and savour the goodness.