Agedashi Tofu – Carmy – Easy Healthy-ish Recipes

May 12, 2022


A delicious side dish or appetizer, this Agedashi Tofu recipe comes together quickly with only a few pantry staples. Crispy fried tofu coated in a savoury, umami-filled sauce, this tofu recipe comes together easily in a few simple steps.

Airy and crunchy, with a soft interior, this agedashi tofu is going to be your new favourite way to make tofu! It is pretty easy to make and doesn’t take a lot of work. Simply coat diced tofu with some potato starch and pan-fry them until crispy! The sauce is also super simple as all you have to do is combine a few pantry items with some water and simmer it.

A plate with a pile of agedashi tofu.

You might recognize these crispy bites of tofu from izakaya and Japanese restaurants but with only a few simple ingredients, you can make it at home! I honestly love how simple this recipe is while still being loaded with flavours. I could eat it every day and not get sick of it.

Ingredients You’ll Need

Ingredients needed to make agedashi tofu.
  • tofu — I use firm tofu. I find it easier to work with as it doesn’t break apart as easily as I can be a little rough when tossing it in the starch.
  • mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
  • soy sauce — I prefer light soy sauce for the sauce.
  • dried bonito — I use this hondashi for the base of the sauce.
  • potato starch — while I prefer the crispy airy exterior you get with potato starch, you can use cornstarch if you do not have any in your pantry.
  • oil — any neutral oil is fine for frying. You don’t need a lot, I usually use between 1 to 2 tablespoons.

How to Make Agedashi Tofu

  • Press the tofu and set it aside for 10 to 15 minutes. See my post on how to press tofu if you need some tips.
  • Meanwhile, to a saucepan over medium heat, add water, mirin, soy sauce, and the hondashi. Bring it up to a simmer and let it simmer on low heat for 5 minutes before setting it aside.
A plate with diced tofu.
Tofu cubes coated in potato starch.
  • Dice the tofu into approximately 1 inch cubes.
  • Generously coat the tofu with potata starch.
Pan with pan fried tofu cubes.
Overhead view of a plate of agedashi tofu.
  • In a large skillet over medium heat, heat up the oil.
  • Add the tofu into the skillet and pan fry them for approximately 2 to 3 minutes per side, or until they’re lightly golden.
  • Serve the tofu with spoonfuls of the sauce poured over top.

Recipe Tips and Notes

  • Feel free to dice the tofu block larger or smaller, simply adjust the frying time.
  • You can add a pinch of sugar to the sauce if you want it a little sweeter.
  • Feel free to double the amount of tofu! There’s enough sauce for two blocks of tofu. I like to make extra so I can drizzle some over my rice when I eat it.
  • Add a sprinkle of shichimi togarashi over the tofu before serving for a slightly spicy kick.
  • I usually just top of my agedashi tofu with some sliced scallions but dried bonito flakes are great as well!
Close up of a plate of agedashi tofu with green onions on top.
Can I make agedashi tofu ahead of time?

I love make-ahead meals! If you want to make this dish ahead of time, I suggest storing the sauce and tofu separately. I usually put half of the tofu into an airtight glass container and the sauce into a mason jar if I know I cannot finish all of it. Once the tofu is combined with the sauce, it will start getting soggy so leftovers can be hard to store. To reheat, I air fry the tofu cubes to keep them crispy. I use the sauce straight from the fridge.

What does agedashi mean?

In Japanese, “age” translates to fried, and “dashi” is referring to the dashi stock. So agedashi roughly translates to fried in dashi stock.

Can I deep fry this?

For sure. If you want to deep fry the tofu cubes instead of pan-fry, by all means, go for it. I just don’t want to get a pot of oil going for such a small amount of tofu. However, if you’re doubling or tripling the recipe, it’ll be worth the effort.

A plate with a pile of agedashi tofu.

Agedashi Tofu

A delicious side dish or appetizer, this Agedashi Tofu recipe comes together quickly with only a few pantry staples. Crispy fried tofu coated in a savoury, umami-filled sauce, this tofu recipe comes together easily in a few simple steps.


Print
Rate

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 4 servings

Instructions

  • Press the tofu and set it aside for 10 to 15 minutes.
  • Meanwhile, to a saucepan over medium heat, add water, mirin, soy sauce, and the hondashi. Bring it up to a simmer and let it simmer on low heat for 5 minutes before setting it aside.

  • Dice the tofu into approximately 1 inch cubes.

  • Generously coat the tofu with potato starch.

  • In a large skillet over medium heat, heat up the oil.

  • Add the tofu into the skillet and pan fry them for approximately 2 to 3 minutes per side, or until they’re lightly golden.

  • Serve the tofu with spoonfuls of the sauce poured over top.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 286kcal | Carbohydrates: 40g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 383mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

Authour: Carmy

Course: Appetizer, Side Dish

Cuisine: Japanese

More Japanese Recipes to Try

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]





Source link