Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, non-fried agedashi tofu with firm tofu. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.

Non-fried Agedashi Tofu with Firm Tofu is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Non-fried Agedashi Tofu with Firm Tofu is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook non-fried agedashi tofu with firm tofu using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Non-fried Agedashi Tofu with Firm Tofu:

1. Get 1 block Firm tofu
2. Make ready 1 Katakuriko
3. Make ready 1 Vegetable oil
4. Take 1 Grated daikon radish
5. Make ready 1 Green onions (chopped)
6. Make ready Pouring Sauce
7. Make ready 100 ml Water
8. Make ready 2 tbsp Mentsuyu (3x concentrate)
9. Prepare 2 and 1/2 tablespoons Mirin
10. Make ready 1/4 tsp Dashi stock granules

Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. The tofu used in agedashi dofu needs to be not too soft and not too hard so that it does not break easily when deep fried, but the inside of the fried tofu is soft and delicate. The best tofu to use in this recipe is either firm silken tofu or momen tofu. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars.

Instructions to make Non-fried Agedashi Tofu with Firm Tofu:

1. [Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
2. ※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
3. Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
4. Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
5. Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
6. Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
7. Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.

It's very popular amongst my students because of its simplicity. While a pretty easy recipe to make. Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture. This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.

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