Agedashi Tofu 🌱 🇯🇵
Agedashi Tofu 🌱 🇯🇵

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, agedashi tofu 🌱 🇯🇵. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Agedashi Tofu 🌱 🇯🇵 is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Agedashi Tofu 🌱 🇯🇵 is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook agedashi tofu 🌱 🇯🇵 using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Agedashi Tofu 🌱 🇯🇵:
  1. Make ready 1 Block soft Tofu
  2. Take 2 tbsp potato starch (you can use corn flour)
  3. Get 1 cup Vegetable Oil for deep frying
  4. Take Tsuyu sauce
  5. Make ready 1 tbsp Dashi or 2 tbsp vegetable stock
  6. Make ready 1 tbsp soysauce or shoyu
  7. Make ready 2 tbsp mirin
  8. Take 1 tbsp sugar
  9. Take 2 tbsp water
  10. Take For garnish
  11. Make ready Grated Daikon, ginger, chopped spring onions, and shichimi togarashi for garnishing
  12. Make ready Tips: These garnish ingredients are optional, you can leave them out. Recommended to have though as it definitely enhance the flavour of the entire dish
Instructions to make Agedashi Tofu 🌱 🇯🇵:
  1. Cut up tofu into bite size, use kitchen towel to dry the access water of the tofu. Dust your tofu with potato starch or corn flower.
  2. On a medium heat pan, add vegetable cooking oil, add tofu and fry them until they turn golden and crisp outside. Once cooked take them out and put them on kitchen towel and get ride of the access oil.
  3. Making tsuyu sauce; add all the sauce ingredients into a small saucepan, leave it simmer on low heat for a few minutes.
  4. Grated daikon and ginger (about 1 tbsp of each) thinly sliced spring onion,
  5. Plate up: put your tofu on a small bowl, add tsuyu sauce and add grated daikon, ginger. Sprinkle with spring onions and some shichimi.

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