• Miwa

AGEDASHI-TOFU/ 揚げ出し豆腐





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

Also, Agedashi tofu is a very traditional Japanese food recipe.


Tofu is deep fried and enjoy with dashi-sweet-soy sauce.


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


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


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


It's filling, nourishing and comforting.

What's not there 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 mins


<Cook time> 15 min


<Ingredients>

350g / 1 block of firm tofu

2 pieces of shiitake mushroom

1 cup worth of enoki mushroom

1 cup of organic potato starch/ corn starch


Sauce

2 tbsp of rice wine without MSG and salt

1 ½ tbsp of soy sauce

2 tbsp of mirin without MSG

¾ cup of konbu dashi (1 tsp of kombu dashi powder without MSG + ¾ cup of water)

pinch of salt

2 tsp of organic potato starch/ corn starch

2 tsp of water




<Optional toppings>

grated daikon radish

Japanese seven spices



<Directions>

1: Put something heavy on top of tofu to draw out the liquid. Leave it for 15mins.Once the moisture come out, wipe off tofu with the paper towel.

Trim off the stem of shiitake mushroom and slice them thinly.

Remove the stem of enoki mushroom and shred them by hand.

Mix 2 tsp of potato starch and 2 tsp of water.


2: In a pot, add ¾ cup of konbu dashi stock, 2 tbsp of mirin, 1 ½ tbsp of soy sauce, 2 tbsp of rice wine, and pinch of salt. Add mushrooms then cook it over mid heat. Once it comes to a boil, adjust the taste with salt and soy sauce if it’s needed. Thicken the sauce with potato starch + water.


3: Cut tofu into 8 pieces. Wipe off the excess moisture. Coat tofu with potato starch. Shallow fry them over mid heat until the outside become nice and golden. Remove tofu from the pan and transfer onto the serving plate. Drizzle mushroom sauce over the tofu and garnish some grated daikon radish if you want to. 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 the structure better than silken tofu.


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


・Make sure the potato starch is fully dissolved in water when you thicken the sauce.


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



<Recommended side dish>

JAPANESE PICKLED CUCUMBER

VEGAN MISO ONIGIRI/ RICE BALL



<Storage time>

Store it in a air-tight container in the fridge for 3 days.



<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!




2020/09/12 MIWA

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