AGEDASHI TOFU – deep fried silky tofu in a delicious broth

13 May 2015

Agedashi Tofu

You might have noticed, I’m having some serious cravings for Japanese food! So I’ve been digging up my recipes and trying some new things as well. Last time I talked about the awesome Makiko Itoh and how much I love her recipes, but today I want to talk about another Japanese cooking rock star that has made washoku a lot more accessible for everyday folks and even us gaijin.

Of course I’m talking about Katsuyo Kobayashi! She was a celebrated cookbook author and frequently starred on the television cooking series “Kyo no ryori” (Today’s cooking). Although Mrs. Kobayahsi is not as well known outside of Japan, she has left us some of her legacy in English: “The quick and easy Japanese cookbook“. A great cookbook with tasty recipes to adorn your table and impress your friends. The recipes are explained in a simple and clear fashion even the simplest of folks can follow. And I love the little inside cheats she gives, like weighing down the silken tofu on a slated plate to get rid of some excess water.

Which brings me to my newest feat: agedashi tofu. Super silky tofu deep fried to get golden skin and served in a delicious broth. It’s a dish I’ve always loved but never tried my hand at before. Silly me, it’s so simple! The recipe below is inspired by Mrs. Kobayashi’s recipe but I tweaked it a bit to make it vegan without losing it’s full flavors. Instead of bonito flakes I add some nutritional yeast flakes to up on the umami. Also I much more prefer dusting the tofu solely with potato flour instead of the 50/50 potato/all-purpose flour blend she uses.

This recipe requires firm silken tofu. I recommend buying Unicurd silken tofu (the red one) as it has a very decent shelve live and can be easily manhandled without falling apart.

Ingredients (serves 4)
2 cubes firm silken tofu
potato flour for dusting tofu
300 ml vegetarian/vegan dashi
1.5 tbsp kombu soy sauce (or light soy sauce)
1.5 tsp nutritional yeast
pinch of salt
1.5 tbsp sake
spring onions, chopped finely
small thumb of fresh ginger, grated
vegetable oil, for frying

Directions
Start by placing the tofu cubes on a cutting board and place a plate on top. Now slightly tilt the board (stick something underneath) and leave for 15 minutes.
In the meantime place dashi, soy sauce, nutritional yeast and salt in a small saucepan. Bring to a boil and leave to simmer on low heat.
Done waiting? Now cut up the tofu in four equal pieces and coat generously with potato flour. Pat off any excess.
Heat oil in a wok and gently slide in the coated tofu cubes. Deep fry until golden brown all over. Place on kitchen towel to get rid of any excess fat.
Lastly to finish the broth add the sake and bring to a boil again. Turn of the heat.
Arrange tofu in serving bowls and gently pour in the broth, dividing it equally over all bowls. Top with a little grated ginger and sprinkle some spring onions on top.

Hope you enjoy it as much as I do ; )

If you liked this recipe, be sure to check out my other recipes here.

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