Agedashi Tofu Recipe (Vegan & Vegetarian)
If you've been yearning for a dish that fuses the crunch of a crispy exterior with the melt-in-your-mouth goodness of tofu, you're in for a treat. Today, we're not just cooking; we're crafting a symphony of flavors, a crunchy ballet for your taste buds.
Now, before you dismiss this as just another recipe, let me assure you – Agedashi Tofu is more than just a dish. It's a culinary adventure, a flavor rollercoaster that takes you from the crispiness of perfectly fried tofu to the depths of umami-infused dashi broth. And guess what? You're the conductor of this taste symphony.
But hey, no need to be a kitchen virtuoso! Whether you're a seasoned chef or a first-time culinary explorer, this Agedashi Tofu Recipe is your ticket to gastronomic bliss. We're not here to intimidate; we're here to celebrate the joy of cooking, one crispy tofu cube at a time.
So, why Agedashi Tofu? Because it's not just food; it's an experience. It's the answer to those "What's for dinner?" dilemmas, the showstopper at your next dinner party, and the perfect excuse to gather friends and family around the table for a shared moment of culinary delight.
Get ready to unleash your inner kitchen ninja and make Agedashi Tofu your kitchen's pièce de résistance. Grab those ingredients, summon your inner foodie, and let's waltz into the world of Agedashi Tofu – where the recipe is not just a set of instructions but a passport to a world of flavor-packed fun!
Take your taste buds on a joyride and find recipes that'll make your kitchen the coolest spot in town:
Agedashi Tofu offers a harmonious blend of crispy, golden-brown exterior, giving way to a silky, melt-in-your-mouth tofu interior, all bathed in a savory umami-rich broth, creating a taste sensation that seamlessly balances textures and flavors.
- 500 gr tofu
- 500 ml dashi (checkout the recipe for this)
- 2 tbsp cornstarch
- 2 - 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp mushroom bouillon
- Oil (For frying tofu)
- a pinch of salt
- spring onion (optional)
- seaweed flakes (optional)
Before diving into the Agedashi Tofu preparation, ensure you have a flavorful dashi as the base for your dish. Check out our simple dashi recipe to create a delicious broth that will elevate the overall taste of your Agedashi Tofu.
Start by draining the tofu and pressing out excess water. This step is crucial for achieving that coveted crispy texture. Cut the tofu into bite-sized cubes, ensuring they are well-drained.
In a bowl, mix cornstarch with a dash of salt. Gently coat each tofu cube with the cornstarch mixture, ensuring an even coating on all sides.
Heat a pan with vegetable oil over medium-high heat. Carefully place the coated tofu cubes into the hot oil, frying until they turn golden brown and crispy on all sides.
In a separate saucepan, combine the dashi, soy sauce, mirin, and mushroom bouillon. Bring the mixture to a gentle simmer, allowing the flavors to meld and intensify.
Once the tofu is golden and crispy, transfer it to a plate lined with paper towels to absorb excess oil. Place the fried tofu cubes into individual serving bowls and ladle the flavorful broth over them.
For the final touch, garnish your Agedashi Tofu with finely chopped spring onions and a sprinkle of seaweed flakes.
Servings 1
- Amount Per Serving
- Calories 886kcal
- % Daily Value *
- Total Fat 69.2g107%
- Saturated Fat 10.4g52%
- Sodium 4040mg169%
- Potassium 575mg17%
- Total Carbohydrate 48.7g17%
- Dietary Fiber 1.8g8%
- Sugars 12.7g
- Protein 36.5g73%
- Calcium 1531 mg
- Iron 23 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Opt for firm or extra-firm tofu for this recipe. These varieties hold their shape better during the frying process and provide a satisfying texture.
- Thoroughly drain the tofu to remove excess water. You can do this by wrapping the tofu block in a clean kitchen towel and placing a weight on top, allowing the moisture to be pressed out.
- When coating the tofu with cornstarch, make sure each cube is lightly coated. Shake off any excess cornstarch to avoid a heavy, doughy coating.