Agedashi Tofu

I love agedashi tofu, the wonderful combination of crispy tofu with a lovely soft sauce. Here’s my favourite recipe. If you’ve never fried tofu before, try using a firmer tofu the first time you cook this dish. Then give silken tofu a go, it’s trickier but the texture is better.

1 pack of silken/soft tofu
cornflour for coating the tofu
1/2 cup of vegetarian dashi (packet or make your own by clicking here)
2 tablespoons of tamari or wheat-free soy sauce
2 tablespoons of mirin
oil for frying
Garnish: spring onion, nori seaweed pieces

1. Gently cut the tofu into edible cubes.
2. Arrange cubes on a paper towel and cover with another piece of paper towel.
3. Place a heavy object (pot, plate etc) on top of the cubes and leave for 20 minutes. This will push the water out of the tofu.
4. Mix the dashi, tamari and mirin together and heat gently in a saucepan. Keep warm until your tofu is fried.
6. Remove tofu from paper towel and coat each piece lightly with corn flour.
5. Heat oil for shallow frying. The oil needs to come up about half -way on the tofu when it’s added to the pan.
7. Gently add tofu pieces to the hot oil, leave enough room for you to move them around. Fry small batches at a time.
8. Fry tofu until golden, turning when needed.
9. Remove tofu from the oil and drain on paper towel.
10. Place the tofu pieces in a dish and pour the dashi mixture on and top.
11. Garnish if desired with spring onion and nori seaweed (the stuff you wrap sushi in, cut into little pieces).

To my Woman’s Weekly old school Japanese cookbook. Shazam!

4 Comments Add yours

  1. Loulou says:

    This is a big favourite of mine!! Potato starch is a good coating too- crunchy and chewy at the same time πŸ˜‰

    1. vegematarian says:

      Nice one! I’ve never used potato starch but I’m never that keen to use cornflour so I might try that next time πŸ˜€

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