Pan-fried Tofu in Dashi. Agedashi Tofu - Deep Fried Japanese Tofu. Deep-fried tofu in a dashi based broth. This katsuobushi dashi is the perfect bath for my perfectly fried, fluffy Agedashi Tofu Tips & Tricks.
In this recipe, I keep it as healthy as possible, by pan frying with olive oil. ✅.
Place each fried tofu piece in a small dish and pour the sauce over it.
Garnish with grated ginger and bonito flakes, if using.
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
- Prepare 1 of Tofu(300g).
- You need 5 cm of daikon radish (grated).
- You need 8 of Fushimi peppers (anything green is fine).
- You need 300 ml of dashi stock.
- You need 2 Tbsp of mirin.
- You need 2 Tbsp of soy sauce.
- It's 1/4 cup of katakuriko (potato or corn starch).
- You need 4 Tbsp of oil.
After soaking in the dashi, the potato starch will lose its crispness, but it absorbs the dashi in the process, creating a flavorful, nearly transparent skin. Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown. Momen tofu is next to the firm silken tofu in terms of firmness of the tofu. I think that any harder than momen The sweet soy sauce-based dashi goes so well with deep fried tofu.
Pan-fried Tofu in Dashi instructions
- Drain tofu well. Cut into 8 portions, sprinkle them with katakuriko..
- Pan-fry the tofu and Fushimi pepper with oil, until all the sides of tofu are crunchy and browned..
- 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..
- Leave the pot for a while, and serve..
It looks tricky to make but Place tofu and cornflour plates next to the deep-frying pan. Taking one piece of tofu at a time. Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes. To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
