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Agedashidōfu • 揚げ出し豆腐
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 200 g/ 7oz/ ½ package regular tofu
• 3~4 Tbsp flour, potato starch or corn starch
• vegetable oil
Sauce
• 3 Tbsp dashi
• 1 Tbsp soy sauce – low sodium
• 1 Tbsp mirin (Mizkan honteri non-alcoholic mirin)
Garnish
• ½ cup puréed daikon/radish
• 1 tsp grated ginger
INGREDIENTS
◊ Cut tofu in 4 or 6 pieces, place on paper towel in a plate to drain as much liquid as possible.
◊ In a deep plate, coat well drained tofu pieces with starch.
◊ Pour oil in small saucepan, enough to cover tofu pieces half-way.
◊ On medium, heat oil until rippling. Add coated tofu pieces and fry until golden on all sides. Place in serving dish.
◊ Mix sauce ingredients and ‘warm’ in microwave. Pour sauce from the side of the dish.
◊ Scoop out 1 ~ 2 Tbsp of puréed daikon pulp and garnish the top.
◊ Place grated ginger on puréed daikon. Serve warm.
~ どうぞめしあがれ • Douzo Meshiagare ~
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The best way to make grated daikon (oroshi daikon) is to grate in circular motion to avoid fibers breaking apart.
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Wow, I’m so impressed you made agedashidoufu! It’s one of my all-time favorite Japanese dishes, but I’ve never tried making it because I have a fear of deep-frying things PLUS I think the tofu would be extra fragile and fussy to deep-fry. You said to pour enough oil to cover the pieces of tofu halfway… does that mean you have to turn/flip the tofu over halfway through the frying process to also deep-fry the top half of it? Sounds tricky… but yours looks so good!
Thank you Allison for bringing it up to my attention… you are right, and I fixed the instruction.
Like me, you are concerned with dishes such as tempura. 🙁 There is a Japanese saying, ‘It takes 8 years of training to be a master sushi chef, but 10 years for master tempura chef!’.
Agedashidōfu calls for firmer tofu (well drained of its liquid), handling/coating and frying is very easy/simple and quick. The idea is to heat the tofu while giving it a crispy coating.
Oh ok, Thanks, Fae! Does agedashidoufu really call for firmer tofu? Some of times I’ve eaten in Japan it seems like it’s been made with very soft tofu (which makes me think it’s even more magical that someone accomplished frying it!). If I ever try making it, I would definitely start with firmer tofu and drain it well, like you suggest.
Firmer meaning ‘regular’ grade.
‘Soft’ grade will be too soft… thoroughly draining the liquid from ‘soft’ grade handling with hands and spatula vs chopsticks, such as coating, placing in the fry pan and scooping, may work.
Is the regular tofu the soft ones? Sounds easy enough to make this one! Is it like a starter or a side dish?
– There are many kinds of tofu (including egg tofu), but the ones usually talked about come in 3 kinds. Hard, soft and regular. You will always be safe with regular.
– Any tofu will do with most of recipes, except soft ones may be a little harder to handle for recipes like this one. There are recipes for the soft ones, which in may cases eaten with spoon rather than chopsticks.
– It can be served as a starter or a side, or if a small meal, as a main dish.
Love fried tofu and yours looks gorgeous!
I am so enjoying all of your Japanese dishes. This looks delcious.
I would love to eat this, it looks Oh! so yummy!