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Agedashi tofu

Agedashi Tofu

Agedashi Tofu is a popular Japanese dish that can be made at home. Lightly crispy tofu squares served with, perfectly seasoned broth make the best appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Japanese

Ingredients
  

Dashi broth

  • 4-5 dried shiitake mushrooms
  • 1 piece of kombu seaweed
  • 2 cups hot water
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • pinch salt

Tofu batter

  • 1 package organic firm tofu
  • 2 tbsp potato starch
  • 2 tbsp all-purpose flour
  • pinch salt

Toppings

  • 1-2 green onions finely chopped
  • 1-2 tbsp finely grated daikon radish (for each serving)

Cabbage salad

  • 1/2 head of green cabbage finely shredded.
  • 1/4 cup vegan mayonnaise
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • pinch of salt

Instructions
 

Prepare the broth

  • Bring 2 cups of water to a boil. Pour over the shiitake mushrooms and kombu seaweed. Cover and set aside for 10-15 minutes.
    Dashi broth
  • Squeeze the mushrooms to get as much liquid as possible and set aside. Remove the kombu.
  • Stir in the soy sauce, rice vinegar, mirin and salt.

Prepare the tofu

  • Wrap the tofu in a clean kitchen towel. Place a small weight on top to gently remove excess moisture. Set aside for 5 minutes.
  • Cut the tofu into slices or large cubes.

Prepare the starch

  • Mix 2 tbsp of potato starch with 2 tbsp of all-purpose flour and a pinch of salt in a sealable bag or plastic container with a lid.
    Agedashi tofu
  • Add a few pieces at a time and gently shake to evenly coat the tofu.

Deep fry the tofu

  • Heat up enough oil to depp fry the tofu. It should be at least 350F.

Starch Slurry

  • Whisk a tablespoon of potato starch with 3-4 tbsp of water. Work quickly to coat each slice into the liquid batter and cover one more time with the starch and all-purpose flour mix.
  • Repeat with all the tofu cubes. This is process is a little messy but it will create a light airy texture.
  • Immediately deep fry one or two pieces at a time.

Toppings

  • Place a few cubes in a bowl, and top with finely chopped green onion and grated daikon radish.
  • Pour some of the warm broth over the tofu or keep on the side and serve immediately.

Cabbage salad

  • Finely shred the cabbage, sprinkle a little salt. Set aside.
  • Whisk all the ingredients for the dressing. Combine with the cabbage and serve topped with chopped green onions.
Keyword Deep fried appetizer