Agedashi Tofu

197

Crispy fried silken tofu in a delicious homemade tsuyu broth. We made our dashi so that this dish would be gluten free, vegan and a whole lot healthier, although store-bought dashi would work just as well!


This is our absolute favourite recipe at the moment so we hope you enjoy it as much as we do!

Agedashi tofu

Servings 2 Servings
Prep Time 10 mins
Cook Time 55 mins
Draining Time 15 mins
Total Time 1 hr 20 mins

Equipment

  • Small Pot for Deep Frying
  • Spider Utensil or Small Strainer
  • Chopping Board
  • Chopping Knife
  • Large Strainer
  • Measuring Utensils: 3/4 cup, tbsp, 1/4 tsp, tsp
  • Paper Towel
  • Medium saucepan

Ingredients

  • 300 gram block of silken tofu
  • cornflour (for dusting the tofu)
  • vegetable oil (such as canola) for deep frying
  • 3/4 cup gluten free dashi stock
  • 2 tbsp mirin
  • 2 tbsp gluten free soy sauce
  • 1/4 tsp sugar

Dashi Broth

  • 4 cups water
  • 4 dried shiitake mushrooms
  • 1 large kobu strip (or 6-10 small pieces)
  • 2 tbsp finely grated ginger
  • 1 tbsp mirin
  • 1 tbsp gluten free soy sauce

Garnishes

  • 1 green onion (finely chopped)
  • pickled ginger

Instructions

To make your vegan dashi broth

  • Add the 4 cups of water and your dried kombu to a medium saucepan and bring to a simmer (not a boil). Simmer for about 5 minutes and then remove the kombu and add in the shiitake mushrooms. Let your mushrooms simmer without the lid for 45 minutes.
  • Remove the mushrooms and add in your mirin, ginger and soy, giving it a gentle stir. Pour your dashi broth through a sieve to remove any bits left in the liquid. Set aside.

To make the Agedashi Tofu

  • Carefully wrap your silken tofu in paper towel and place in a large strainer over the sink for 15 minutes to drain any excess water. This is so your oil doesn't spit everywhere when you fry your tofu.
  • Add your dashi, soy, sugar and mirin into a small saucepan over low-medium heat and stir until the sugar dissolves. Take off heat and set aside.
  • Line a bowl or plate with paper towel and set aside.
  • Heat your oil to a suitable temperature for deep frying (about 180°C).
  • Carefully cut your silken tofu into 4 equal cubes and lightly coat them in cornflour.
  • Carefully, using a spider utensil or a small strainer with a handle, lower your dusted silken tofu into the oil. Let it fry until golden and crispy (about 1-2 minutes depending on the temperature of your oil). Take your tofu out and place on the lined bowl/plate with paper towel to soak up any excess oil.
  • Place your tofu into a small bowl, pour over your tsuyu broth and garnish with fresh green onion and pickled ginger.

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