My brother loves tofu. We used to have a running family joke that he would have to marry a tofu maker to satisfy his tofu cravings. He didn’t end up marrying a tofu-tiere, but his wife likes tofu well enough and they cook it a lot.
I, on the other hand, never cook tofu. It’s not because I don’t like it, because I do; I just happened to marry someone who thinks he’s allergic to it. Funny though, I didn’t see any allergy symptoms after he gobbled up the agedashi tofu I made.
Simple and fast, agedashi tofu is simply lightly floured tofu pan-fried until crisp and served with a sauce made of dashi, mirin and soy sauce. Crisp on the outside and smooth and creamy on the inside, fried tofu is delicious! It’s wonderfully light and savoury and you can even feel a little bit good about eating something fried because it’s tofu. (Plus it’ll cure those tofu allergies!)
Agedashi Tofu Recipe
1 package soft tofu
2 tablespoons flour
1/2 cup dashi
2 tablespoons light soy sauce
1 1/2 tablespoons mirin
oil for frying
Garnish: bonito flakes, green onions
1. Gently cut the soft tofu into 1″ cubes and arrange the cubes on paper towels to drain for at least 20 minutes. Make sure you flip the cubes and change the paper.
2. Mix the sauce ingredients and heat gently. Keep warm until your tofu is fried.
3. Heat oil to 355˚F for frying.
4. Lightly dredge the tofu pieces in the flour and add to the hot oil.
5. Fry until golden, turning once.
6. Remove and drain on paper towels.
7. Put the tofu in a dish, pour the warm sauce on and top with garnish if desired.
8. Enjoy immediately!
- Draining the tofu helps it fry up crisp.
- You don’t need to immerse the tofu in the oil, the oil only needs to come up at the half-way point of the tofu.
- if you’ve never fried tofu before, you might be more comfortable using medium tofu as soft tofu is very delicate and falls apart easily.