Easiest Way to Make Tasty Pan-fried Tofu in Dashi

Pan-fried Tofu in Dashi. Deep-fried tofu in a dashi based broth. This katsuobushi dashi is the perfect bath for my perfectly fried, fluffy tofu. To remove excess oil, transfer to paper towels after frying.

There are many ways to prepare agedashi tofu and also make the sauce. In this recipe, I keep it as healthy as possible, by pan frying with olive oil. ✅. Momen tofu is next to the firm silken tofu in terms of firmness of the tofu. You can have Pan-fried Tofu in Dashi using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pan-fried Tofu in Dashi

1. It's 1 of Tofu(300g).
2. You need 5 cm of daikon radish (grated).
3. You need 8 of Fushimi peppers (anything green is fine).
4. Prepare 300 ml of dashi stock.
5. It's 2 Tbsp of mirin.
6. You need 2 Tbsp of soy sauce.
7. You need 1/4 cup of katakuriko (potato or corn starch).
8. You need 4 Tbsp of oil.

I think that any harder than momen The sweet soy sauce-based dashi goes so well with deep fried tofu. It looks tricky to make but Place tofu and cornflour plates next to the deep-frying pan. Taking one piece of tofu at a time. Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes.

Pan-fried Tofu in Dashi instructions

1. Drain tofu well. Cut into 8 portions, sprinkle them with katakuriko..
2. Pan-fry the tofu and Fushimi pepper with oil, until all the sides of tofu are crunchy and browned..
3. In a small pot, boil dashi stock, add mirin and soy sauce..
4. Put the fried tofu into the pot, let them boil for a minute, add grated daikon and Fushimi pepper, turn off the heat before it boils again..
5. Leave the pot for a while, and serve..

This unique appetizer is crispy on the outside Hi Nolwenn! But for Agedashi Tofu, you can use a frying pan and shallow fry it with less oil. 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 The second is that it lightly seasons the tofu. This allows you to make the dashi less salty so you can enjoy it as a soup along with the tofu.