Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, agedashi tofu in miso sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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.
Agedashi Tofu in miso sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Agedashi Tofu in miso sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have agedashi tofu in miso sauce using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Agedashi Tofu in miso sauce:
- Make ready 2 blocks tofu
- Get Organic sunflower oil for deep-frying
- Make ready 1 tsp red radish slices for garnish
- Take 1 spring onion, finely sliced on the diagonal to garnish
- Make ready 1 tbsp miso pasta, mixed in a little water to form a sauce like consistency
Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl as part of a course. As it varies in saltiness, adjust the amount to your preference. 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.
Steps to make Agedashi Tofu in miso sauce:
- Press and drain the tofu on paper towel until dry, changing the paper towel as required.
- Put the oil in a heavy-based deep frying pan and heat to about 180C°/350F°
- Cut each tofu block in half and then half again.
- Gently place the tofu into the oil and deep-fry until crisp and golden.
- Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish and spring onion.
This agedashi tofu recipe was adapted from the excellent Japanese cuisine cookbook Harumi Kurihara's Harumi's Japanese cooking. Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. 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. It's very popular amongst my students because of its simplicity.
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