Non-fried Agedashi Tofu with Firm Tofu
Non-fried Agedashi Tofu with Firm Tofu

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, non-fried agedashi tofu with firm tofu. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings. Agedashi tofu, or 揚 げ 出 し 豆 腐 is firm tofu dredged in flour or starch and deep-fried to make a crispy outer shell, while leaving a fluffy, pillowy inside.

Non-fried Agedashi Tofu with Firm Tofu is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Non-fried Agedashi Tofu with Firm Tofu is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have non-fried agedashi tofu with firm tofu using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Non-fried Agedashi Tofu with Firm Tofu:
  1. Get 1 block Firm tofu
  2. Take 1 Katakuriko
  3. Make ready 1 Vegetable oil
  4. Get 1 Grated daikon radish
  5. Get 1 Green onions (chopped)
  6. Make ready Pouring Sauce
  7. Prepare 100 ml Water
  8. Prepare 2 tbsp Mentsuyu (3x concentrate)
  9. Make ready 2 and 1/2 tablespoons Mirin
  10. Make ready 1/4 tsp Dashi stock granules

Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi Tofu (揚げ出し豆腐) literally means "fried tofu in dashi," and it's one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to the divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants.

Steps to make Non-fried Agedashi Tofu with Firm Tofu:
  1. [Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
  2. ※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
  3. Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
  4. Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
  5. Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
  6. Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
  7. Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.

It's made with blocks of soft tofu that are coated in a thin layer of potato starch. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed Firm tofu just doesn't have the same satiny texture of soft tofu and will leave you chewing a dish that should melt away in your mouth. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking.

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