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Agedashi tofu
Agedashi tofu is the must-try appetizer from Japanese restaurants and Izakaya and with this recipe, you can make it right at home. Crispy outside, deep-fried soft tofu inside served with a sophisticatedly gochujang-flavoured sauce.
SERVES
4
Ingredients
Agedashi Tofu
- 1 pound (454 g) medium firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- ½ cup (120 ml) corn starch or potato starch
- 2 eggs, beaten
- 2 cups (470 ml) panko breadcrumbs
- Peanut oil (for frying)
- Vietnamese mushroom powder for seasoning
Vegetarian Dashi
- 4 2-inch (5 cm) squares kombu (about 1 ½ ounces/42 g)
- 2 dried shiitake mushrooms
- 2 quarts (2 L) cold water
Dipping Sauce
- 2 teaspoons (10 ml) vegetarian dashi powder
- 1 cup (240 ml) water
- 2 tablespoons (30 ml) mirin
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) gochujang
For Garnish
- 4 scallions, greens only, sliced thin
Directions
For the Vegetarian Dashi
- Combine all ingredients and soak overnight or until desired flavour is achieved.
OR
- Bring all to boil, remove from heat, cover and steep for 30 minutes or until desired flavour is achieved.
- Strain well through a fine strainer, reserve stock and solids separately and use, as needed, for recipe.
For the Agedashi Tofu
- Wrap the cubes of tofu in paper towel for 20 minutes to soak up the moisture.
- In a heavy pot, heat the peanut oil over medium heat to 325 F (160 C).
- While the oil is heating, unwrap the tofu and dredge in corn or potato starch.
- Dust off the excess and roll in the beaten egg mixture.
- Let the excess drip off and roll in the panko to fully crust the tofu on all sides.
- Fry the breaded tofu in peanut oil for 3-4 minutes.
- Drain on a lined plate, keep warm.
- Season the crispy tofu with some Vietnamese mushroom powder.
For the Dipping Sauce
- In a small pot, gently heat the dashi powder and water until just dissolved.
- Add mirin, soy sauce, gochujang, and whisk together. Remove from heat and set aside.
To Serve
- Divide the sauce into 4 small shallow bowls, divide the tofu evenly over the sauce.
- Garnish with scallions. Enjoy!
