One of my favorite appetizers when dining at Japanese restaurants is Agedashi Tofu. I can't resist the soft, silky tofu with a light, crispy outer shell, swimming in a sweet and savory umami-rich sauce, called Tsuyu Sauce.
On the days when I’m craving something light, I turn to this Agedashi Tofu recipe as my main course. It's packed with protein to keep me full without weighing me down.
What Type of Tofu Works Best for Agedashi Tofu?
For this Agedashi Tofu recipe, we prefer to use soft tofu for the texture. There's a great contrast between the soft tofu and crispy outer shell. Just be sure to handle it with gentle hands since soft tofu breaks apart quite easily.
For something less delicate and easier to handle, medium-firm tofu works just as well. The texture is firmer and "meatier."
Another alternative is silken tofu, which is actually my favorite option to use for Agedashi Tofu. Like the name suggests, its silky texture is delicate and so delicious when fried.
However, although it is my favorite, I don't often use it because silken tofu is so delicate, it requires great care. Even the slightest pressure will break the tofu and that doesn't usually result in the most visually appealing Agedashi Tofu.
What is Tsuyu Sauce and How to Make it
Tsuyu sauce is a light soy sauce based condiment commonly in Japanese cuisine. It has a slight sweetness to it with tons of umami from the dashi stock and is the perfect accompaniment to Agedashi Tofu.
Tsuyu sauce's versatility is apparent in its myriad applications. It can be served hot or cold as well as diluted or full strength.
It's often used with Japanese noodles for dipping or diluted as a soup base. Tsuyu sauce is also used as a dipping sauce for tempura, and of course, Agedashi Tofu. It's delightful when simmered with meat and/or vegetables.
You can purchase Tsuyu sauce online. However, I highly recommend making your own. It's such an easy recipe and the benefits of controlling what goes into your food, outweigh the convenience of store-bought.
Tsuyu sauce begins with a good Japanese dashi. Homemade is recommended but in a pinch, powdered HonDashi will work as well.
To the dashi stock, add light and dark soy sauce, mirin and sugar. Simmer the sauce until it's reduced by a third so that a cup of sauce remains. For this Agedashi Tofu recipe, keep it covered and warm on low on a back burner until it's needed.
Any leftover Tsuyu sauce can be stored in the fridge for up to one month. Or make extra sauce for other delicious Japanese recipes such as Yoshinoya-Style Gyudon.
Tips for Frying Agedashi Tofu
Deep frying Agedashi Tofu at home isn’t always the most ideal way to cook. It can get messy and you're left with a pot of hot oil to deal with afterwards. I try to avoid deep frying at home as much as possible.
Fortunately, this Agedashi Tofu recipe works just as well shallow fried. I still use a pot to contain splatters, but I only add about an inch of oil, just enough so that the tofu is half submerged in oil.
1) Before frying, prep the tofu by removing as much moisture as possible. Lay the block of tofu on paper towels and place a few more sheets on top.
2) Rest a plate on top of the tofu with something heavy to weigh it down. A can of vegetables usually does the trick. Let the tofu drain for 15-20 minutes.
3) While the tofu is draining, peel and grate the daikon.
4) Squeeze out the excess liquid and place it in a small bowl.
5) When the tofu is ready, cut it into cubes for frying.
6) Dredge the tofu on all sides in potato starch and shake off the excess.
7) Fry immediately before the dredge gets wet and gummy. Fry the tofu in small batches to avoid overcrowding.
8) Agedashi Tofu is ready when the coating becomes nice and crispy. Carefully remove and drain the excess oil on paper towels.
Top with dried bonito flakes, grated daikon, and a sprinkle of chopped scallions. Carefully pour Tsuyu sauce into the side of the dish to preserve the crispy coating and your Agedashi Tofu is complete!
It's very important that the dredged tofu cubes are fried right away. Even after draining, tofu remains very moist and if it sits after it's been dredged, the coating will become wet and gummy.
Once it reaches this state, it won't yield the crispy outer shell we're looking for. I always coat a few pieces of tofu, then begin immediately frying it.
Ingredients
- 1 16 oz block soft or medium-firm tofu
- ¼ cup potato starch
- deep frying oil, such as peanut, canola or soybean
Tsuyu Sauce
- 1.5 cups dashi
- 4 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 4 tablespoon mirin
- 2 teaspoon sugar
Instructions
Making Tsuyu Sauce
- Combine all the TSUYU SAUCE ingredients in a small saucepan.
- Simmer over medium heat until it's reduced by ⅓. You should have about 1 cup of sauce remaining.
- Cover and place on a back burner on low heat to keep warm.
Frying the Tofu
- Begin by removing moisture from the tofu. Sandwich the tofu between a few sheets of paper towels. Place a plate on top of the tofu with something to weigh it down, such as canned vegetables. Let it drain for 15-20 minutes.
- Heat 1" of oil in a pot to 350°F. While the oil is coming to temperature, cut the tofu into 6 pieces (about 1.5" blocks) and dry with fresh paper towels.
- Once the oil has reached 350°F, it's time to dredge the tofu. One at a time, roll the tofu in potato starch on all sides until it's fully coated. Gently dust off any excess starch until a light coating remains. It's important to fry the dredged tofu immediately so the coating doesn't get soggy.
- Carefully place the dredged tofu into the hot oil and fry on both sides until it's lightly golden. To avoid overcrowding and bringing down the temperature of the oil, fry in small batches.
- Remove the tofu from the oil and place on a wire rack to drain the excess oil.
- Serve Agedashi Tofu immediately in small bowls and carefully pour Tsuyu Sauce into the side of the dish to maintain the crispy coating. Top with grated daikon, grated ginger, dried bonito flakes, and scallions.
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