Often served at izakayas, the fried and fluffy Agedashi Tofu makes for a great appetizer (or main dish, if you love tofu!). Agedashi means “lightly fried.” The flavor of agedashi tofu comes from the delicious sauce that it comes served in, and the tofu provides an enticing texture that keeps you going back for more.
Be sure to use firm tofu for this recipe. Firm tofu ensures that the pieces don’t fall apart as you transfer them in and out of the hot oil. Tossing your tofu in potato starch after it has drained allows the edges to become crisp and puffy. Fry tofu in a nonstick pan to ensure that the individual tofu cubes don’t stick together or to the pan.
Some other Japanese dishes are prepared in a similar way, such as Agedashi Nasu (fried eggplant). Try your hand at making the tofu classic, and then expand your Japanese culinary arsenal by using Bokksu Grocery’s easily-added products and flavors.
Garnish your agedashi tofu with umami katsuobushi (bonito) flakes, sweet sliced scallions, and spicy grated ginger. You can also consider garnishing it with grated daikon radish, shredded nori, or chopped shiso, if available. Serve immediately, while the tofu is still piping hot!
Time: 30 minutes
Yield: 2 servings
- 1 12.3oz box of silken tofu from Bokksu Grocery
- ¼ cup potato starch or cornstarch
- 1 cup Hon Tsuyu soup base from Bokksu Grocery
- 1 scallion, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons katsuobushi bonito flakes from Bokksu Grocery
- 4 cups canola oil, for frying
- Drain silken tofu and gently wrap in a paper towel. Drain in a colander for 30 minutes.
- Cut tofu into four equal pieces.
- Toss tofu cubes in potato starch so that each side is fully covered.
- Heat oil to frying temperature, around 350°F.
- Gently lower tofu cubes into the oil and fry for about 5 minutes, or until the edges begin to brown.
- Remove tofu from the oil and place in a rimmed plate or bowl. Pour Hon Tsuyu soup base over the tofu.
- Garnish with sliced scallion, katsuobushi flakes, and finely grated fresh ginger.
- Enjoy immediately. Itadakimasu!
By Hadley Sui