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Japanese Agedashi Tofu (Deep Fried Silken Tofu in Broth)
A wonderful little side dish of lightly floured and deep fried tofu in a shallow pool of flavorful broth.
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BY:
Huy Vu
Prep:
15
minutes
mins
Cook:
15
minutes
mins
Total:
30
minutes
mins
SERVINGS:
3
Ingredients
▢
1
block silken tofu
▢
4
tbsp
potato starch
▢
neutral cooking oil
for frying
Broth
▢
1
cup
dashi - I cheated here with instant dashi granules
▢
2
tbsp
soy sauce
▢
2
tbsp
mirin
Toppings / garnish
▢
daikon radish
finely grated
▢
1
stalk green onion
▢
katsuobushi
dried bonito flakes
Instructions
Cut the tofu in half, and press between half sheet pans or flat plates for 15 minutes between paper towels to remove as much moisture as possible
Meanwhile, finely chop green onion and grate daikon
Add dashi, soy sauce and mirin to a pot and bring to a boil Adjust to taste.
Make sure the tofu is dry! Then cut into 8 even pieces, or desired size.
Coat each tofu piece in a layer of potato starch.
Heat enough oil to submerge your tofu pieces and fry at 350F until crispy.
Add tofu to a bowl, add toppings, then the broth at the last second to keep it crispy until you're ready to serve.
Nutrition Facts
Serving:
0
g
|
Calories:
97
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1046
mg
|
Potassium:
458
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
40
IU
|
Vitamin C:
26
mg
|
Calcium:
62
mg
|
Iron:
1
mg
Course:
Appetizer
Cuisine:
Japanese
Keyword:
fried tofu, Japanese tofu
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