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A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce.

Instructions Wipe tofu dry with paper towels. Cut the tofu in each box in half, then cut each half into four equal portions. Flour each portion lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add the tofu, a few at a time. Fry until golden and remove to drain on paper towels. Prepare

Heat the oil to 350 F. Make sure it is at least four inches deep in the pot to allow the tofu room to float. Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil. Deep fry for 5-7 minutes until golden. Drain on paper towels, then place in

Agedashi tofu (or agedashi dofu ) æšã’å‡ºã—è±†è… is a simple 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

recipe reviews for: Agedashi-esque Tofu "Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer."

"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."
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Agedashi Tofu Recipe