Agedashi Dofu Recipes

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

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

Agedashi Dofu: Japanese Fried Tofu in a Dashi-Based Sauce image

Enjoy this recipe for agedashi dofu, a traditional Japanese dish of soft tofu coated with potato starch and deep fried so the outer shell is crispy.

Provided by Setsuko Yoshizuka

Categories Appetizer

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 14-ounce blocks soft tofu
1 cup dashi soup stock
1 tablespoon soy sauce
1 tablespoon mirin
5 tablespoons katakuriko potato starch (separated)
1 tablespoon water
1 tablespoon ginger (fresh and grated)
Optional: bonito flakes for garnish

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.

Nutrition Facts : Calories 240 kcal, Carbohydrate 17 g, Cholesterol 1 mg, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 326 mg, Sugar 4 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

AGEDASHI-ESQUE TOFU

Agedashi-esque Tofu image

A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal.

Provided by SMACPRODUCTIONS

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

Steps:

Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 22.5 g, Cholesterol 0.5 mg, Fat 32.4 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 5.6 g

AGEDASHI DOFU

Agedashi Dofu image

Japanese deep-fried tofu with a soya sauce and dashi sauce. Absolutely yum. I originally found the recipe in a Japanese cookbook I have at home. NB. The daikon and ginger is usually mixed into the sauce and the tofu then dipped into this mixture. You may find that you haven't got quite enough sauce, if this is the case, increase the amounts slightly!

Provided by Delete_

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 pieces firm tofu (cubes)
2 tablespoons dashi stock
3 -4 tablespoons soya sauce
2 tablespoons sugar
2 -3 tablespoons cornflour
vegetable oil
1 daikon radish (large white radish)
freshly grated gingerroot
1 spring onion

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.

Nutrition Facts : Calories 124.2, Fat 0.5, SaturatedFat 0.1, Sodium 1545.4, Carbohydrate 27.2, Fiber 3.6, Sugar 17.5, Protein 4.5

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