Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, agedashi tofu π± π―π΅. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Agedashi Tofu (ζγεΊγθ±θ ) 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 π± π―π΅ is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Agedashi Tofu π± π―π΅ is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook agedashi tofu π± π―π΅ using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Agedashi Tofu π± π―π΅:
- Get 1 Block soft Tofu
- Make ready 2 tbsp potato starch (you can use corn flour)
- Prepare 1 cup Vegetable Oil for deep frying
- Take Tsuyu sauce
- Prepare 1 tbsp Dashi or 2 tbsp vegetable stock
- Make ready 1 tbsp soysauce or shoyu
- Make ready 2 tbsp mirin
- Make ready 1 tbsp sugar
- Prepare 2 tbsp water
- Take For garnish
- Get Grated Daikon, ginger, chopped spring onions, and shichimi togarashi for garnishing
- Make ready Tips: These garnish ingredients are optional, you can leave them out. Recommended to have though as it definitely enhance the flavour of the entire dish
You just fry the tofu it until it turns golden brown. That is what keeps the tofu cube pillowy. 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.
Instructions to make Agedashi Tofu π± π―π΅:
- Cut up tofu into bite size, use kitchen towel to dry the access water of the tofu. Dust your tofu with potato starch or corn flower.
- On a medium heat pan, add vegetable cooking oil, add tofu and fry them until they turn golden and crisp outside. Once cooked take them out and put them on kitchen towel and get ride of the access oil.
- Making tsuyu sauce; add all the sauce ingredients into a small saucepan, leave it simmer on low heat for a few minutes.
- Grated daikon and ginger (about 1 tbsp of each) thinly sliced spring onion,
- Plate up: put your tofu on a small bowl, add tsuyu sauce and add grated daikon, ginger. Sprinkle with spring onions and some shichimi.
Agedashi Tofu (ζγεΊγθ±θ ) 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. Agedashi tofu has a very delicate flavor profile and if you use old oil, it will end up greasy, tasting like all the things that have been fried in the oil before. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being While a pretty easy recipe to make, agedashi tofu is also a much abused recipe.
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