Japanese Agedashi Deep-Fried Tofu recipe
All Recipes Side Dish
Ingredients
- 1 (12 ounce) package medium-firm silken tofu vegetable oil for deep frying, or as needed 3 tablespoons potato starch 2 tablespoons water 2 teaspoons potato starch 2 tablespoons sake 1 tablespoon soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon fish stock, or to taste 1 teaspoon salt ¼ carrot, cut into matchsticks 3 dried shiitake mushrooms, sliced into long, thin strips, or more to taste ½ Welsh onion (shironegi), cut into matchsticks 1 (1 inch) piece fresh ginger, grated, or to taste
Nutrition Info
- 268.3 caloriescarbohydrate: 25.8 gcholesterol: : -fat: 10.2 gfiber: 1.2 gprotein: 13.2 gsaturatedFat: 1.4 gservingSize: -sodium: 1707.6 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Japanese Agedashi Deep-Fried Tofu
Directions
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Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.
Heat vegetable oil in a large saucepan over medium-high heat. Cover tofu squares generously with potato starch. Fry in the hot oil until golden brown, 3 to 5 minutes per side. Place in a bowl.
Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.
Combine sake, soy sauce, mirin, and fish stock in a saucepan over medium-high heat. Bring to a boil and add carrots and mushrooms. Cook and stir until carrots are tender, about 5 minutes. Stir in the thickening agent. Cook and stir until sauce is thickened and flavors combine, about 2 minutes more.
Pour sauce over the tofu. Top with Welsh onion and ginger.