Agedashi Tofu- Easy Tofu Recipes
Authentic Agedashi Tofu like it’s made in Japan is difficult to find even in the best Japanese restaurants outside of Japan. In Japan, the best Agedashi Tofu is made with silken tofu and has a perfectly light crisp exterior but a chewy texture when you first bite in. This popular Japanese appetizer is a lovely mélange of different textures while its subtle flavors are enhanced with the accompanying dashi based dipping sauce. While easy tofu recipes like this one aren’t exactly how the best chefs in Japan make it, it’s a quick method that results in as close a simulation of the real thing as I’ve found outside of Japan.
1 package (~1 lb = 530 g) silken tofu
Vegetable oil for deep frying
1 3/4 cups tapioca starch
Salt for sprinkling
Chopped scallions for garnish
In a large wok or frying pot, heat a few inches of oil on medium high heat.
Drain the tofu from its packaging. With silken tofu, it’s imperative to be very gentle while handling. Cut the tofu into one inch cubes. Place the tapioca starch in a large mixing bowl. Gently dredge the tofu cubes in the starch and carefully place into the hot oil.
Fry the tofu cubes for just about a minute or so on each side until crisp and just barely lightly golden. (Proper Agedashi Tofu does not become an actual golden brown color; it should remain a very light off-white, yellowish color.) Drain the tofu on a paper towel lined plate. Repeat this step until all the tofu cubes are cooked.
Sprinkle with salt and garnish with chopped scallions. Serve with the Dashi-based dipping sauce.