Agedashi Tofu is a delicious and completely vegan Japanese food. The tofu is first dusted with Katakuriko (potato starch) and then deep fried. Agedashi pieces are packed with umami flavour even though only subtly seasoned.
Popular Japanese restaurant and Izakaya (Japanese pub) staple menu
Nearly all Japanese restaurants serve Agedashi Tofu. It is a very popular menu item, along with Yakitori and Tsukune, not only in Japan, but worldwide. I thought I would share my recipe because it is easy and cheap to make.
They are not all the same. There are two types of tofu; Momen and Kinugoshi, which translated mean, Firm and Silken. If you are interested to read more, I have explained the difference between those two types of Tofu in Scrambled Tofu recipe. The better choice for Agedashi is Momen firm tofu.
Removing excess water
You need to rely on your judgment on how much moisture to remove. So you want just enough water to keep the tofu delicately soft. However, not too much so that it would burst and splatter in the hot oil when deep-fried.
What is Katakuriko?
Katakuriko is potato starch flour. It is often used in Japanese cooking to thicken any sauce. When you make mochi ice-cream, or dango. It is used to stop the mochi and dango from sticking together. You can purchase Katakuriko from any Asian or Japanese grocery store, or online stores such as Amazon.
5 tips to make perfect Agedashi Tofu
- If you have choice, use Momen Tofu (Firm tofu).
- Remove excess moisture out of Tofu naturally for 5-10 minutes, by wrapping cut tofu pieces with paper towel.
- Cut tofu smaller so it is easy to deep fry.
- Dust tofu with Katakuriko(Potato starch) and remove excess potato starch with a brush.
- Deep fry them in oil, temperature 170°C for a few minutes.
Subtly flavoured delicious broth to serve with the Agedashi
Why is it so delicious? The subtly flavoured broth. That is the secret. The tofu itself does not have much taste, but the tofu and broth complement each other perfectly. The perfect balance. Together, this makes it so popular in Japan and throughout the world.
Super easy to make
Agedashi tofu is so very easy to make, but it has such a sophisticated flavour. Furthermore, it does not take a long time to cook.
Find your favourite garnishes
The Agedashi Tofu tastes great in the broth along with some garnishes such as grated ginger, grated daikon, spring onions, and Shiso leaves. I also recommend to sprinkle a hint of “Shichimi Togarashi” if you like a little bit of spicy kick in your first bite.
If you liked my recipe for Agedashi tofu, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I see your wonderful creations!
- 300 g Firm Tofu
- 2 tbsp Katakuriko corn starch
- Cooking Oil to deep-fry
- ½ cup dashi made out of dried Shiitake *1
- 2 tbsp soy sauce
- 2 tbsp Mirin
- 1 tbsp sugar
- 5 cm of daikon grated or ¼ cup
- Spring onions
- White sesame seeds to sprinkle *2
- Make the sauce by putting all the ingredients into a sauce pan.
- Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
- Cut the tofu 3cm x 4 cm x 2cm (1.2inch x 1.6inch x 0.8inch)
- Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
- Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
- Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
- Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
- Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.