Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, non-fried agedashi tofu with firm tofu. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.
Non-fried Agedashi Tofu with Firm Tofu is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Non-fried Agedashi Tofu with Firm Tofu is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have non-fried agedashi tofu with firm tofu using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Non-fried Agedashi Tofu with Firm Tofu:
- Prepare 1 block Firm tofu
- Take 1 Katakuriko
- Take 1 Vegetable oil
- Prepare 1 Grated daikon radish
- Take 1 Green onions (chopped)
- Prepare Pouring Sauce
- Make ready 100 ml Water
- Make ready 2 tbsp Mentsuyu (3x concentrate)
- Make ready 2 and 1/2 tablespoons Mirin
- Prepare 1/4 tsp Dashi stock granules
Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. This video will show you how to make Agedashi Tofu, deep-fried Tofu blocks in savory Dashi sauce. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking.
Instructions to make Non-fried Agedashi Tofu with Firm Tofu:
- [Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
- ※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
- Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
- Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
- Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
- Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
- Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.
Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed Firm tofu just doesn't have the same satiny texture of soft tofu and will leave you chewing a dish that should melt away in your mouth.
So that’s going to wrap this up with this special food non-fried agedashi tofu with firm tofu recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
