Recipe: Perfect Pan-fried Tofu in Dashi

Pan-fried Tofu in Dashi. Japanese Fried Tofu (Agedashi Tofu or Agedashi Dofu) is one of the a-la-carte dishes you always find on the menu at Japanese restaurants. It is delicate and simple but so tasty. The sweet soy sauce-based dashi goes so well with deep fried tofu.

In a small pot, boil dashi stock, add mirin and soy sauce. 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. Great recipe for Agedashi Tofu (Pan-fried Tofu in Dashi). You can have Pan-fried Tofu in Dashi using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan-fried Tofu in Dashi

1. Prepare 1 of Tofu(300g).
2. You need 5 cm of daikon radish (grated).
3. It's 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. It's 1/4 cup of katakuriko (potato or corn starch).
8. You need 4 Tbsp of oil.

I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism. Add the ginger and grated daikon radish at. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants.

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..

It is deep fried tofu with a crispy crust formed by a potato starch coating. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or grated ginger and a sauce that soaks into the tofu. Tofu: If this is your first time making Agedashi Tofu, use medium tofu instead of soft tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture inside crispy outer layer of Agedashi Tofu, use soft tofu. For vegetarian agedashi tofu, use kombu dashi.