Best 2 Japanese Agedashi Tofu Recipes

In the realm of Japanese cuisine, Agedashi Tofu stands as a culinary masterpiece, a symphony of flavors and textures that delights the palate. This iconic dish features silken tofu, gently coated in a delicate batter and deep-fried to perfection, resulting in a crispy exterior that yields to a soft, custardy interior. Served atop a bed of shredded daikon radish and drizzled with a savory dashi-based sauce, Agedashi Tofu embodies the essence of Japanese cooking, where simplicity meets sophistication.

The article unravels the secrets behind crafting this exquisite dish, providing step-by-step instructions for creating the perfect Agedashi Tofu at home. It begins with selecting the finest ingredients, emphasizing the importance of high-quality tofu and freshly made dashi. The batter, a key component of the dish, is carefully crafted using a blend of flour, cornstarch, and eggs, ensuring a light and crispy texture.

The article also includes a delightful variation of Agedashi Tofu, the Miso Agedashi Tofu, which adds a rich and savory twist to the classic recipe. By incorporating miso paste into the batter, this variation infuses the tofu with umami flavors, creating a harmonious balance of sweet and savory notes.

For those seeking a gluten-free alternative, the article presents a comprehensive guide to making Gluten-Free Agedashi Tofu. Using a combination of gluten-free flour and cornstarch, this variation ensures that everyone can enjoy the delectable experience of Agedashi Tofu, regardless of dietary restrictions.

Whether you're a seasoned cook or a culinary novice, this article equips you with the knowledge and techniques to create an authentic Agedashi Tofu that will impress your family and friends. Embark on this culinary journey and discover the artistry of Japanese cuisine through this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE AGEDASHI TOFU

Japanese Agedashi Tofu image

This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion.

Provided by ChefJackie

Categories Appetizers and Snacks

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 (10.5 ounce) package firm silken tofu
2 cups water
2 tablespoons light soy sauce
2 tablespoons mirin
1 teaspoon dashi granules
¼ cup all-purpose flour, or as needed
vegetable oil for frying
2 green onions, chopped

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.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 10.7 g, Fat 13.1 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 478.2 mg, Sugar 3.5 g

JAPANESE AGEDASHI DEEP-FRIED TOFU

Japanese Agedashi Deep-Fried Tofu image

Enjoy authentic deep-fried Japanese agedashi tofu!

Provided by ALYSSAM

Categories Side Dish

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

1 (12 ounce) package medium-firm silken tofu
vegetable oil for deep frying, or as needed
3 tablespoons potato starch
2 tablespoons water
2 teaspoons potato starch
2 tablespoons sake
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon fish stock, or to taste
1 teaspoon salt
¼ carrot, cut into matchsticks
3 dried shiitake mushrooms, sliced into long, thin strips, or more to taste
½ Welsh onion (shironegi), cut into matchsticks
1 (1 inch) piece fresh ginger, grated, or to taste

Steps:

Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.
Heat vegetable oil in a large saucepan over medium-high heat. Cover tofu squares generously with potato starch. Fry in the hot oil until golden brown, 3 to 5 minutes per side. Place in a bowl.
Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.
Combine sake, soy sauce, mirin, and fish stock in a saucepan over medium-high heat. Bring to a boil and add carrots and mushrooms. Cook and stir until carrots are tender, about 5 minutes. Stir in the thickening agent. Cook and stir until sauce is thickened and flavors combine, about 2 minutes more.
Pour sauce over the tofu. Top with Welsh onion and ginger.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 25.8 g, Fat 10.2 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1707.6 mg, Sugar 6 g

Tips:

Use firm or extra-firm tofu. This will help the tofu hold its shape when it's fried.
Press the tofu before frying. This will help remove excess moisture and make the tofu crispier.
Coat the tofu in cornstarch or potato starch before frying. This will help create a crispy coating.
Fry the tofu in hot oil. This will help create a crispy crust.
Don't overcrowd the pan when frying the tofu. This will prevent the tofu from cooking evenly.
Serve the tofu immediately with your favorite dipping sauce.

Conclusion:

Agedashi tofu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's easy to make and can be customized to your liking. With a few simple tips, you can make perfect agedashi tofu at home. So next time you're looking for a new and exciting way to enjoy tofu, give agedashi tofu a try!