• Miwa

<AGEDASHI-TOFU/ 揚げ出し豆腐>

Updated: 4 days ago





Agedashi tofu is one of the most popular Japanese vegan recipes.

Also, agedashi tofu is a very traditional Japanese recipe.


The tofu is deep fried and enjoyed with a dashi-sweet-soy sauce.


I added mushrooms in the sauce to add in even more flavors!


In my agedashi tofu recipe, you can use both firm tofu and silken tofu.


Vegan Japanese food dishes tend to be a little bland but this agedashi tofu won't disappoint you.


It's filling, nourishing and comforting. What's there not to love?!


I hope everyone can equally enjoy the beauty of authentic Japanese food.






 

<AGEDASHI-TOFU/ 揚げ出し豆腐>



<Yield> 3 servings


<Prep time> 5 minutes


<Cook time> 15 minutes


<Ingredients>

1 block firm tofu (350g)

2 shiitake mushroom

1 cup enoki mushrooms

1 cup potato starch/ corn starch


Sauce

¾ cup kombu dashi (1 teaspoon Kombu dashi powder / vegetable dashi powder + ¾ cup water)

2 tablespoons rice wine

2 tablespoons Mirin

1½ tablespoons Soy sauce

2 teaspoons potato starch/ corn starch

2 teaspoons water

pinch of salt


<Optional toppings>

grated daikon radish

Japanese seven spices



<Directions>

1. Put something heavy on top of the tofu to draw out the liquid. Leave it for 15 minutes. Once the moisture comes out, wipe off the tofu with a paper towel. Trim off the stems of the shiitake mushrooms and slice them thinly. Remove the stem of the enoki mushroom and tear them by hand into individual pieces. Mix 2 teaspoons of potato starch with 2 teaspoons of water in a small bowl.


2. In a pot add in the kombu dashi stock, mirin, soy sauce, rice wine and a pinch of salt. Add in the mushrooms then cook it over medium heat. Once it comes to a boil, adjust the taste with salt and soy sauce if needed. Thicken the sauce with the potato starch mixture.


3. Cut the pressed tofu into 8 pieces. Wipe off the excess moisture. Coat the tofu pieces with potato starch. Shallow fry them over medium heat until the outside becomes nice and golden. Remove the tofu from the pan and transfer onto a serving plate. Drizzle the mushroom sauce over the tofu and garnish with some grated daikon radish if you want. Now it's ready to be enjoyed.




<Miwa’s tips> ※Watch more on YouTube before you cook!

・You can use either firm tofu or silken tofu. Firm tofu will hold its structure better than silken tofu.


・You can leave out the mushrooms if you are not mushroom lover.


・Make sure the potato starch is fully dissolved in water before you use it to thicken the sauce.


・You can deep fry the tofu instead of shallow frying them.



<Recommended side dish>

JAPANESE PICKLED CUCUMBER

VEGAN MISO ONIGIRI/ RICE BALL



<Storage time>

Store in an air-tight container in the fridge for up to 3 days.



 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



 

2020/09/12 MIWA

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