The word “tofu” came from the Japanese word “tofu” which then came from the Chinese word “doufu” which means “curdled beans”įor this recipe I have to give credits to one of my favourite food blogger Nami Just one cookbook, the first time I saw this recipe in her blog it then immediately got my attention and wanted to make one of my own as they look really simple to make. It is then introduced to Korea and Japan during the Nara period which is between the years AD 710 to 794, and then it spread out to other parts of East Asia by the help of the spreading Buddhism religion in the region as this is a very important source of protein in their diet. While this dish is a Japanese creation, Tofu is of Chinese in origin, it was said to be invented by Prince Liu An in between 179 BC – 122 BC. Cool to room temperature then keep in the fridge for up to a week.Agedashi tofu is a very well-known dish in Japan it was first seen on a 1782 Japanese all-tofu cookbook called Tofu Hyakuchin (“One hundred Tofu”). Carefully skim any scum from the surface of the stock then strain the stock through a muslin-lined sieve. Turn off the heat and allow the bonito flakes to sink to the bottom of the pot without stirring. Add the bonito flakes and boil for two seconds. Bring the water to a rolling boil in a small saucepan. This stock is made by infusing water with the taste of dried bonito flakes.ġ. Pour the steeping liquid into the bowl around the edges, and sprinkle over a little of the shichimi togarashi. Arrange the tofu cubes in a deep bowl and place piles of the daikon, bonito flakes, spring onion and ginger on top. Meanwhile, combine the water and the kombu in a small saucepan and bring it to boil. Carefully roll each of the tofu blocks in potato starch and fry for three to four minutes until puffed and crisp. Wrap the tofu with 2-3 layers of paper towel. Trim the edges and cut into four blocks.Ĥ. Fry eggplant pieces for about 1. The depth of oil should be about the thickness of eggplant or a bit shallower. When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack. Heat oil in a frying pan or a shallow saucepan (note 3) to 180C (320F). Fry the tofu until the surface becomes crispy and lightly colored, then flip the tofu over. When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot. Allow to stand for 15 minutes as the weight of the top plate presses down the tofu. The temperature should be around 170C (340F). For young eaters, skip the ginger and green onions. It is still one of our favorites to make at home.

Place the tofu in a dish and pour tsuyu mixture. Once the starch is dissolved, simmer on medium heat to thicken the sauce. Mix in starch without heating the sauce pan. In a sauce pan, add the dashi stock and shimeji mushrooms. Flip the tofu once at the 5-6 minute mark. What made this dish so special was the marriage of creaminess of tofu, crunchiness of skin, savory broth and fresh ginger. Place the tofu in the air fryer and cook at 390F for 8 -10 minutes. Make sure the tofu is dry Then cut into 8 even pieces, or desired size. Add dashi, soy sauce and mirin to a pot and bring to a boil Adjust to taste. Fold the paper to cover the top of the tofu and place a second plate on top. Agedashi tofu was the ultimate best selling appetizer at Tanpopo Noodle Shop. Cut the tofu in half, and press between half sheet pans or flat plates for 15 minutes between paper towels to remove as much moisture as possible. To drain the tofu, turn it out of the packet onto a double layer of kitchen paper on a plate or board. Place the finely grated daikon into a fine sieve to remove excess liquid.ģ. Return to the simmer, then remove from the heat.Ģ.

For the steeping liquid, bring the stock to a simmer in a small saucepan and add the mirin and soy sauce. When the oil is ready pan fry the tofu until golden brown on all sides. Cover the pan to keep the sauce warm until serving.

I recommend Ageashi Tofu to those who are looking for. It is completely vegetarian Japanese food. You may not see how good it is on the picture but you will be amazed when you eat it with the coating absorbs the flavorful dashi. Very simple food but packed with umami flavor. While your oil is heating combine the sauce ingredients in a saucepan over low heat. Agedashi Tofu is served in a savory dashi broth with a few garnishes. Agedashi tofu was great and dashi was light and properly seasoned (probably the best thing I had all night), tako wasabi did not come with seaweed and also had a fishy aftertaste. By submitting your email you are agreeing to Nine Publishing'sġ. In a heavy bottomed skillet heat your oil over medium heat to about 350 degrees.