Japan
Agedashi Tofu
Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu.
Agedashi tofu came out of the tofu shops of Tokyo, where plain fried tofu was served with a splash of soy and a mound of grated daikon. It is a supporting player: the kind of small plate that appears beside rice at an ordinary home meal or a business dinner. The tofu has to stay soft inside while the outside sets, and the dashi sauce goes on hot so it soaks in rather than sliding off.
Ingredients
- (~115–170 g) soft tofu4 oz
- Potato starch or corn starchAs needed
- Oil for deep fryingAs needed
- (120 ml) dashi0.5 cup
- (30 ml) light soy sauce2 tbsp
- (22.5 ml) mirin1.5 tbsp
- Green onions, thinly slicedAs needed
- Grated gingerAs needed
- Grated daikon (white radish)As needed
Directions
- 1
Cut the soft tofu into rectangular pieces about 1 inch thick.
- 2
Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.
- 3
In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.
- 4
Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.
- 5
Heat the oil to 355°F (180°C) for deep frying.
- 6
Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.
- 7
Remove and drain on paper towels.
- 8
Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.