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Agedashi Tofu (揚げ出し豆腐 )


Agedashi Tofu (揚げ出し豆腐 )

Picture above shows Agedashi Tofu, a fried tofu appetizer served with hondashi sauce known as tentsuyu and garnished with bonito flakes.

Thank you to my husband Hiroshi for translating this delicious dish. Many of the sauce ingredient can be found at your local Asian market. As always, thanks for reading!

Interested in being a part our a blog? Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Agedashi Tofu Recipe

Ingredients (Serving- 2)

  • 1 container of Extra Firm Tofu
  • 1 cup of Hondashi (1 tablespoon of dashi and 1 cup of water)
  • 1 tablespoon of Cooking Sake
  • 2 tablespoons of Mirin
  • 3 tablespoons of Soy Sauce
  • 1/4 cup of Potato Starch or Cornstarch plus 2 tablespoons (to thicken the sauce)
  • 2 tablespoons of Bonito Flakes
  • 2-4 cups of Canola Oil

Preparation

Tofu

  1. Prepare a large skillet pan with canola oil over medium heat.
  2. Carefully cut the tofu widthwise into 1 inch thick pieces. 
  3. Wrap each individual piece of tofu in a paper towel to remove the excess liquid.  Repeat this step several times.
  4. Coat the tofu on each side in the cornstarch.  Immediately add the tofu into the skillet pan to fry.
  5. Cook the tofu until slightly golden (about 2-3 minutes on each side).
  6. Transfer the tofu to a plate or cutting board lined with a paper towel.  Pat down the tofu with the paper towel to remove any excess oil.
  7. Serve with the prepared sauce and garnish with bonito flakes.

Sauce (Tentsuyu)

  1. Prepare a cornstarch paste by combining 2 tablespoons of cornstarch with 1 tablespoon of water.  Set aside (this will be used to thicken the sauce).
  2. In a small saucepan, combine the sake and mirin and then turn the heat on high.  Once you see the first boil add the soy sauce.  Let the sauce come to a boil again and then add the hondashi.  Bring the sauce to a final boil and then immediately turn off the heat.
  3. Add the cornstarch paste and stir to thicken the sauce.  Serve over the fried tofu.

Cooking Preparations

IMG_2491

Ingredients:  (Extra Firm Tofu, Hondashi, Sake, Mirin, Soy Sauce, Cornstarch, and Bonito Flakes).

IMG_2496

Steps 1 & 2 (tofu):  Prepare a large skillet pan with canola oil over medium heat.  Carefully cut the tofu widthwise into 1 inch thick pieces.

IMG_2502

Step 3 (tofu):  Wrap each individual piece of tofu in a paper towel to remove the excess liquid.  Repeat this step several times.

IMG_2514

Step 4 (tofu):  Coat the tofu on each side in the cornstarch.  Immediately add the tofu into the skillet pan to fry.

IMG_2515

Step 5 (tofu):  Cook the tofu until slightly golden (about 2-3 minutes on each side).

IMG_2519

Step 6 (tofu):  Transfer the tofu to a plate or cutting board lined with a paper towel.  Pat down the tofu with the paper towel to remove any excess oil.

IMG_2516

Steps 1-3 (sauce):

Prepare a cornstarch paste by combining 2 tablespoons of cornstarch with 1 tablespoon of water. Set aside (this will be used to thicken the sauce).

In a small saucepan, combine the sake and mirin and then turn the heat on high. Once you see the first boil add the soy sauce.

Let the sauce come to a boil again and then add the hondashi. Bring the sauce to a final boil and then immediately turn off the heat.  Add the cornstarch paste and stir to thicken the sauce.

IMG_2525

Final Step:  Serve the tofu with the sauce and garnish with bonito flakes.

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7 comments on “Agedashi Tofu (揚げ出し豆腐 )

  1. sani panini
    December 22, 2012

    Awesome pictures and recipes!!

  2. petit4chocolatier
    December 23, 2012

    I have not eaten tofu in a long time. This looks gorgeously delicious :)

    • CookingAcrossTheGlobe.com
      December 23, 2012

      Thank you! Yes, tofu is soo good and healthy for you (minus the whole frying part lol). Thanks for checking the post out :)

  3. Pingback: Cucumber Rolls (Kappa Maki) « Cooking Across the Globe

  4. P&B
    December 27, 2012

    Looks great. I usually cook with softer tofu, but I’ll have to try this recipe.

    • CookingAcrossTheGlobe.com
      December 28, 2012

      Soft tofu is good too! Firm tofu works great with this recipe because it won’t break as easy when frying. Hope you enjoy and thanks for checking out this post!! :)

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This entry was posted on December 22, 2012 by in Asian Recipes and tagged , , , , , , , , , , , , .

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