Japanese Agedashi Deep-Fried Tofu recipe

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Ingredients

1 (12 ounce) package medium-firm silken tofu
vegetable oil for deep frying, or as needed
3 tablespoons potato starch
2 tablespoons water
2 teaspoons potato starch
2 tablespoons sake
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon fish stock, or to taste
1 teaspoon salt
¼ carrot, cut into matchsticks
3 dried shiitake mushrooms, sliced into long, thin strips, or more to taste
½ Welsh onion (shironegi), cut into matchsticks
1 (1 inch) piece fresh ginger, grated, or to taste

Nutrition Info

268.3 calories
carbohydrate: 25.8 g
cholesterol: : -
fat: 10.2 g
fiber: 1.2 g
protein: 13.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1707.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.

  2. Heat vegetable oil in a large saucepan over medium-high heat. Cover tofu squares generously with potato starch. Fry in the hot oil until golden brown, 3 to 5 minutes per side. Place in a bowl.

  3. Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.

  4. Combine sake, soy sauce, mirin, and fish stock in a saucepan over medium-high heat. Bring to a boil and add carrots and mushrooms. Cook and stir until carrots are tender, about 5 minutes. Stir in the thickening agent. Cook and stir until sauce is thickened and flavors combine, about 2 minutes more.

  5. Pour sauce over the tofu. Top with Welsh onion and ginger.

Recipe Yield

2 servings

Recipe Note

Enjoy authentic deep-fried Japanese agedashi tofu!

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