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The ingredients needed to cook Agedashi Tofu:
- Get 500 g Fresh Momen Tofu *OR medium soft Tofu
- Prepare Potato Starch Flour
- Get Grated Daikon Radish
- Provide Oil for frying
- Use Grated Ginger
- Use 1 Spring Onion *finely chopped
- Take <Sauce>
- Take 4 tablespoons Soy Sauce
- Take 4 tablespoons Mirin
- Provide 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
Steps to make Agedashi Tofu:
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board on top as a weight, and set aside for 1/2 hour so that excess water would be removed.
- Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.
- Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.
Super healthy, delicious and easy to make! Japanese Agedashi Tofu. this link is to an external site that may or may not meet accessibility guidelines. Agedashi Tofu: When we moved from Vancouver to a small rural town in northern British Columbia we new certain things wouldn't be as easily available anymore. 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 by a potato starch coating.
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