Side dish
Agedashi Tofu Recipe | Easy Recipe for a Comforting Meal
Agedashi tofu recipe is a light, crispy appetizer that has become a staple of Japanese cuisine. With its crispy fried exterior contrasting the soft, silky tofu inside, agedashi tofu is a unique and appealing dish. This article will explore the ingredients, history, and preparations techniques for making authentic agedashi tofu at home. Readers can expect to learn the origins of agedashi tofu, how it is traditionally made and served, as well as creative ways to put their own spin on this classic appetizer. While enjoyed as a small dish, agedashi tofu holds great cultural significance in Japanese culinary traditions.
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What is Agedashi Tofu?
Agedashi Tofu Recipe consists of soft tofu that is lightly fried in vegetable oil and typically served with a tentsuyu dipping sauce. The main ingredients are:
- Tofu – Silken or soft tofu is best to achieve the soft, custard-like texture on the inside. Firm or extra firm tofu can also be used.
- Vegetable oil – Light oils like canola or vegetable oil allow the tofu to fry up crispy and golden brown.
- Dashi stock – This Japanese stock made from kelp and bonito flakes flavors the dipping sauce.
- Soy sauce – Used along with mirin and dashi to create the tentsuyu.
- Mirin – The sweet rice wine balances out the salty soy sauce in the dipping sauce.
To make agedashi tofu, the tofu is cut into cubes and then dusted lightly with potato or corn starch. The starchy coating helps create the crispy exterior when fried. The tofu is fried for 3-4 minutes until golden brown. Then it is served warm, with a light tentsuyu dipping sauce on the side for drizzling.
While the exact origins are uncertain, agedashi tofu likely originated from Buddhist vegetarian temple cuisine in Japan. It was created as a meat-free dish that was still filling and flavorful. Agedashi tofu grew in popularity in the 20th century and can now be found in restaurants worldwide. However, there are still many regional variations within Japan.
Some common additions or tweaks to traditional agedashi tofu include:
- Adding mushrooms, vegetables or fish cakes to the oil while frying
- Infusing unique flavors like citrus or herbs into the oil
- Using dashi alternatives like kombu seaweed to make it vegan
- Serving it with grated daikon radish instead of tentsuyu sauce
- Adding spicy chilies or wasabi to the dipping sauce for a kick
- Topping with fish flakes, grated ginger, green onions or roe
So while the base of fried tofu with dipping sauce remains consistent, there is ample room for creativity!
How to Make Agedashi Tofu Recipe
When selecting tofu for Agedashi Tofu Recipe, it is best to use silken, soft or medium tofu. The softer textures will ensure a pillowy interior contrasting the crunchy exterior. Firm or extra firm tofu can also be used but the inside will be more dense and chewy. For easier frying, cut the block of tofu into 1-1 1/2 inch cubes.
To make the agedashi tofu:
Ingredients:
- 1 block silken, soft or medium tofu (about 12-16 oz.)
- 1⁄2 cup potato starch or cornstarch
- 3 cups vegetable or canola oil for frying
- Dipping sauce ingredients:
- 1 cup dashi stock
- 1⁄4 cup soy sauce
- 3 tbsp mirin
- 1 tsp sugar
Instructions:
- Drain the block of tofu and pat dry thoroughly with paper towels. Cut the tofu into 1-1 1/2 inch cubes.
- Place potato starch or cornstarch in a shallow bowl. Dredge the tofu cubes lightly in the starch so all sides are covered. Tap off any excess.
- In a medium pot or pan, heat 3 cups of oil over medium heat to 350°F. Using a thermometer helps ensure proper oil temperature.
- Working in batches, fry the tofu cubes for 3-4 minutes until the outside becomes golden brown and crispy. Flip the cubes during frying to evenly color both sides.
- Remove the agedashi tofu from the oil using a slotted spoon and drain on a paper towel lined plate. Repeat with remaining tofu.
- In a small saucepan, combine the dipping sauce ingredients and warm over medium-low heat for 2-3 minutes.
- Serve the crispy agedashi tofu immediately with the warm dipping sauce on the side for drizzling. Enjoy!
Tips for extra crispy tofu:
- Allow the tofu to drain for at least 15 minutes after pressing to remove excess moisture.
- Use potato or cornstarch rather than flour for a crispier coating.
- Allow the oil to fully come back up to temperature between batches.
- Fry in smaller batches so the oil doesn’t cool down as much.
Flavor and Texture
It is the contrast of textures that make agedashi tofu so appealing. The ultra-crispy outer later forms as the starch rapidly dehydrates in the hot oil. As water evaporates from the starch, the coating becomes porous and crunchy. Yet the inside of the tofu maintains a soft, smooth, custard-like texture since it is not exposed directly to the heat.
The traditional tentsuyu dipping sauce strikes a balance of sweet, salty, and umami flavors. The soy sauce provides saltiness while the mirin lends subtle sweet tones. The dashi stock gives the sauce its distinctive umami savoriness from the kelp and bonito flakes. Combined, these create a well-rounded dipping sauce that perfectly complements the fried tofu.
Serving and Variations
In Japan, agedashi tofu is often served as an appetizer or side dish. The hot fried tofu is garnished simply with grated daikon radish and green onions. The daikon provides a refreshing, crisp texture to balance the fried tofu. For the dipping sauce, additional sides of grated ginger or wasabi are frequently offered to mix in as desired.
There are endless possibilities when serving agedashi tofu:
- For an easy meal, serve it over a bowl of rice or Japanese udon noodles.
- Add extra vegetables like sautéed mushrooms or edamame.
- Sprinkle with black or white sesame seeds for added crunch.
- Garnish with sliced avocado or drizzle with mayonnaise for a modern twist.
While tentsuyu is the customary dipping sauce, the tofu can be paired with a variety of creative sauces:
- For a vegan option, use a sauce of soy sauce, rice vinegar and toasted sesame oil.
- Make it spicy by adding sriracha, chili garlic sauce or gochujang to the dipping sauce.
- Substitute ponzu sauce, a citrusy soy sauce blend, for a tangy flavor.
- For an creamy accompaniment, serve with a miso ranch dressing on the side.
So feel free to get innovative with flavors and toppings to make this traditional appetizer your own! The options for agedashi tofu are endless.
FAQs About Agedashi Tofu Recipe
Is Agedashi tofu healthy for weight loss?
Yes, agedashi tofu can be a healthy option for weight loss. Tofu is a good source of protein and is low in fat, especially when it is prepared by baking or frying with little to no oil. The dashi broth used in agedashi tofu also contains very little fat or calories. Overall, agedashi tofu is a nutritious, plant-based dish that can fit well into a weight loss diet when portion sizes are controlled.
Is fried tofu healthier than meat?
In general, fried tofu is considered healthier than most fried meat options, like fried chicken or fatty cuts of pork or beef. Tofu is lower in saturated fat and contains no cholesterol compared to animal meats. However, grilled or baked meats can also be healthy options when lean cuts are chosen. For the healthiest diet, it’s best to balance plant and animal proteins while limiting fried foods.
What to eat with agedashi tofu?
Some commonly eaten side dishes with agedashi tofu include:
- Rice or soba noodles
- Lightly sautéed or steamed vegetables like broccoli, carrots, bok choy
- Salad greens with a low-calorie dressing
- Miso soup
- Fresh fruit like watermelon slices
Pairing agedashi tofu with vegetable side dishes and grains or noodles can make for a balanced, nutritious meal.
What is the difference between agedashi and hiyayakko?
The main differences between agedashi tofu and hiyayakko are:
- Agedashi tofu is fried before being served in broth, while hiyayakko tofu is not fried.
- Agedashi tofu is cooked and served warm in dashi broth. Hiyayakko is served chilled at room temperature with soy sauce, ginger, and green onions poured over the top.
- Agedashi tofu is typically cubed, while hiyayakko tofu is cut into slices.
- Agedashi tofu has a soft exterior and creamy interior. Hiyayakko tofu is silken soft throughout.
- Agedashi tofu has a richer, savory flavor from frying and broth. Hiyayakko tofu tastes lighter with clean flavors.
Conclusion: Agedashi Tofu Recipe
Agedashi tofu recipe has earned its place as a staple on Japanese restaurant menus for good reason. With its simple ingredients and preparation, it is easy for home cooks to master this dish. Pay close attention to pressing the tofu thoroughly, achieving the right oil temperature, and using the ideal starchy coating for maximum crispness. But don’t be afraid to experiment with fun new sauces, toppings and serving ideas too! Impress guests by serving up this classic Japanese appetizer with your own personal twist.
Ingredients
- For the Tofu:
- Block of firm tofu (cut into 1-inch cubes)
- For the Coating:
- Potato starch (or cornstarch)
- Neutral cooking oil (enough for frying)
- For the Dashi Broth:
- Dashi stock (homemade or store-bought)
- Soy sauce
- Mirin
- For the Garnish (Optional):
- Grated daikon radish
- Chopped green onion
- Katsuobushi (dried bonito flakes)
- Myoga (julienned ginger) (optional)
Instructions
- Press the Tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a weight (like a heavy book) on top for 15-20 minutes. This helps remove excess moisture for a crispier final product.
- Prepare the Dashi Broth: In a small saucepan, heat the dashi stock, soy sauce, and mirin. Bring to a simmer and keep warm over low heat. (Alternatively, you can microwave the mixture until warmed through.)
- Prepare the Coating Station: Set up a shallow bowl with potato starch (or cornstarch).
- Heat the Oil: In a large skillet or pot, heat enough neutral oil (like canola or vegetable oil) to a temperature of 325°F (163°C). You can check the temperature with a kitchen thermometer or by dropping a small piece of potato starch into the oil - if it sizzles and floats to the surface, the oil is hot enough.
- Coat the Tofu: Dredge each tofu cube in the potato starch, ensuring even coverage. Gently shake off any excess starch.
- Fry the Tofu: Carefully place the tofu cubes into the hot oil. Don't overcrowd the pan, fry in batches if necessary. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Assemble and Serve: Transfer the fried tofu cubes to a serving plate lined with paper towels to drain excess oil. Immediately ladle some of the warm dashi broth over the tofu. Garnish with your choice of grated daikon radish, chopped green onion, katsuobushi (dancing bonito flakes), or julienned ginger (myoga).
Notes
- Dashi Stock: If you don't have homemade dashi, you can use good quality store-bought options.
- Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too cool, the tofu will absorb too much oil and become soggy. If it's too hot, the coating will burn before the tofu cooks through.
- Garnishes: While the garnishes listed are traditional, feel free to experiment with others like shichimi togarashi (seven-spice powder) or a drizzle of sesame oil.
- Leftovers: Agedashi Tofu is best enjoyed fresh. Leftovers can be stored in the refrigerator, but the texture will soften and won't be as crispy. Reheat gently in a pan with a little oil.
Nutrition Facts
Agedashi Tofu Recipe
Serves: 2-3 servings
|
Amount Per Serving: 2-3 pieces of tofu
|
||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 15-20 g | 23.1% | |
| Saturated Fat 2-4 g | 10% | |
| Trans Fat 0 g | ||
| Cholesterol Minimal | 0% | |
| Sodium 400-600mg | 16.7% | |
| Total Carbohydrate 15-20 g | 5% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 5 g | ||
| Protein 15-20 g | ||
| Vitamin A Low | Vitamin C Moderate | |
| Calcium 250mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
