Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu, often shortened to age tofu or age dofu) is a Japanese way to serve hot tofu.
Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi also known as bonito flakes(dried fish) are sprinkled on top.
Easy and fast to cook, agedashi tofu represents a hardly floured tofu pan-fried until it becomes crispy and then served with miri, dashi and soy sauce.
Agedashi tofu is crispy on the surface and creamy on the inside, this giving the dish a delicious taste. It is extremely light and tempting!
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- Agedashi Tofu « Ang Sarap (A Tagalog word for "It's Delicious")
- Da Washoku Kitchen: 揚げ出し豆腐 AGEDASHI TOFU (Deep Fried TOFU)
Agedashi tofu, en.wikipedia.org
Agedashi Tofu Recipe, momofukufor2.com
Agedashi Tofu, www.grouprecipes.com