BEST Agedashi Tofu (揚げ出し豆腐)
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- Agedashi Tofu (揚げ出し豆腐) is a classic Japanese appetizer that turns a humble piece of tofu into a flavor bomb thanks to a crispy fried shell and savory dashi stock. It's a simple recipe, but there a few tricks that ensure you end up with the right mix of textures and tastes that I'm going to go over, and I'm also going to show you how you can make this plant-based. #tofu #veganrecipe #japaneserecipes
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DASHI RECIPE: • How to Make Dashi From...
VEGAN DASHI RECIPE: • HEALTHY Japanese Soup ...
INGREDIENTS (makes 4 small servings)
FOR TOFU
400 grams soft tofu
1/4 teaspoon salt
vegetable oil, for frying
1/4 cup potato starch
FOR DASHI
1 1/2 cups dashi
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
GARNISHES
140 grams daikon, peeled
1 scallion, finely chopped
Katsuobushi or dried shiitake for shaving on top
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Thank you for yet another great recipe/technique.
You're very welcome! I'll try and keep them coming😉
Fantastic, thanks
I LOVE everything you make. The flavors are award winning!!!
Thanks Maribel, I'm so glad to hear it! I hope you enjoy this one as well!
Wow Marc! I love your clear and organized approach to displaying these recipes! All the best!
Thanks Sunju!
👍👍 I can almosy taste it.. Just by watching. Silken soft melts in your mouth tofu, explosion of raw chilled radish and the umami taste of crispy flakes toppings and not in the least that slurp of dashi sauce.
Such a good description! Now you've made me hungry 🤣
This video is the stuff of dreams! Agedashi tofu is the ultimate comfort food! Thanks so much for this beautiful recipe. And by the way, I'm making your dal recipe tomorrow; it's one of my go-to dishes.
It is, isn’t it? Kinda like the Japanese version of Mac & Cheese, only healthier (and tastier 😆) glad to hear you like my dal recipe, it’s been ages since I’ve made it, but I love it for the good taste to effort ratio.
Pure comfort and joy! I used the awase dashi packs from Kokoro Cares, along with Marunaka soy sauce, and garnished it with Hontaka shichimi togarashi. Tasted like it came from a restaurant! It was the perfect dish for a rather gloomy, rainy Autumn day. Frying the silken tofu is a skill that I will need to improve on. It was fine for just my lunch, and I will get lots of chances to practice!😁 Thank you, Marc; your dish transported me to Japan, and I will be visiting frequently.😍
I'm glad to hear you enjoyed it! What was the issue you encountered with the tofu? The trick is to not touch it until it crisps enough on the sides that you can roll them onto antoher side. You shouldn't try and pick them up until they're fully crisp.
@@NoRecipes Well, my new fryer has a heating element in the bottom of the pot, so I have been using the basket to fry to avoid food sticking directly to it. The coating stuck to the basket a bit. I was able to get it free, but the tofu blocks weren't as pretty. I'm not disappointed for a first attempt. It was the perfect dish for our rainy, gloomy weather. I ate the whole batch! I'm going to get VERY good at making this!😊
@@kathcares Ahhhh, yea I can see how that might happen.. I wonder if there's a way to put something between the tofu and the basket so it doesn't stick. Maybe the bottom to a non-stick springform pan?
@@NoRecipes Brilliant! I'm looking for something like that in the right dimensions. Thought of putting little toothpick stilts on them, just to keep them off the wires until a crust forms. I will probably try this tomorrow. I'll let you know.😊
I'll never forget the first time i tried agedashi tofu. So delicious!!
I remember my first time too!🤯
Your recipes are simply the best! 👍🏻
Thank you 😀
Finally a patreon page! Way to go 👍🏼
😆sounds like you’ve been waiting for it. Thanks so much for supporting the blog over the years😀
Lovely seeing you on TH-cam channel. Like your TV series “I love bento “ on NHK.
Thanks for watching Bento Expo Yilun! Welcome to my channel!
Hi Marc! Thank you for this recipe, which is one of my all-time favorite Japanese dishes! I cook Japanese food at home often, but I'm embarrassed to say I have not tried cooking this yet. I don't usually deep-fry things at home, but I love it so much that I should really give it a try. It would really be fun to have it with vegan dashi, which I know I love. Thanks for the great recipe, and the great instructions on picking out a good daikon! :-)
You're welcome Erin. Agedashi tofu is one of my favorites as well. I don't know why, but I always kind of forget about it, until I have it, and then I wonder why I haven't made it for so long. Glad you enjoyed the part about the daikon. That was inspired by your suggestion, so keep them coming😉
@No Recipes I love tofu, but I have had various friends who were convinced they hated it and would not eat it. Then I ordered this dish when we were at a Japanese restaurant and invited them to share it with me. Now they all love it, and they order it even when I am not with them! I am glad. It really is delicious. Have a great week!
Thanks Marc. After trying your awesome Chicken Nanban recipe, I tried this agedashi tofu recipe. Excellent results. I had no potato starch and used corn starch instead. Still turned out reasonably well. Thanks!
Glad to hear you enjoyed it! Maybe you can try out my Karaage or Tebasaki recipe next 😉
I really love your energy and spirit - you also come across as authentic. Your videos are so well done and your ideas are presented so well- you put a smile on my face. I really enjoyed watching you and learning this dish. I'm a vegetarian so I'll have to look for plant based recipes on your channel. I checked out your patreon site as well- I got a really nice understanding of your offerings and I can't wait to subscribe to you shortly! Question: Id like to try your basic offering of over 50 recipes first to get a sense. What percentage of these recipes have plant based variations to them?
Hi Nandini, thank you for the nice note! I don't have a ton of plant-based recipes on TH-cam yet, but 122 plant-based recipes on my website: norecipes.com/diet/vegan/ I hope you are able to find some recipes you enjoy!
Love your videos! Thank you!
Thanks Asilah, I'm glad to hear it!
Subscribed. I think you are a fantastic TH-camr & chef. Your videos are full of love for food.
Thanks LL, and welcome to the channel! Food is my passion and I'm so happy to be able to share it with others.
All the best to you. I think you will succeed beyond your dream. I can sense it. Cheers!
@@Whatisthis154 Thanks for the kind words😊 Be well and stay safe!
I love your channel!!!
Thank you!
Thank you for this very comprehensive, well-made and beautiful video. I tried to buy the mini deep frying pot that you used for the tofu. It will be useful for me to do tempura and agedashi tofu because of the single or double portion that I normally cook. However I am unable to find it in your Amazon shop. Please advise.
Hi Jayne, thanks for your kind words! Regarding the pot, it's actually a small dutch oven. It was included with my fish grill, so I don't think it will be available for purchase separately. Here's a link to a Japanese-style deep-frying pot, which should be relatively small: amzn.to/2ZYExxK
Thanks for the well-made video! I just made this recipe, and the tofu turned out great. However, I felt the broth was too salty compared to other recipes I have tried :/ I used the plant-based one with shitake mushrooms + kombu. Is the extra teaspoon of salt necessary?
Hi Serena, you're welcome! Are you drinking the broth? It is quite salty, because it is intended to season the blocks of tofu. If you want to drink the broth you'll need to reduce the amount of salt in it. Feel free to adapt the recipe to suit your preferences😉
@@NoRecipes Thanks so much for your prompt reply! Yes, I like to drink the broth too! I will leave out the salt next time :)
I wonder if this will work in an air fryer...
You can try it, but my experience with air fryers have been that they work best for reheating pre-fried food, or you need to douse the food with so much oil to get it to crisp properly, that you may as well deep fry it.
Very nice... please can you also use grams in your recipe?!
Thanks Giuseppe, all relevant measures are given in grams in the description below the video. For volumetric measurements, we use US cups (1 US cup = 240ml).
Dashi.....
Does the silken toufoo contain egg or without egg?
Hi Evelyn, tofu is made with soy milk and should not contain egg. As for dashi, I have a recipe for it here: th-cam.com/video/92tSuuKkOis/w-d-xo.html
@@NoRecipes thank you so much!
can you use corn starch
Hi Olivia, you can, but the texture will not be the same. When fried corn starch is more crunchy than potato starch (like the difference between corn chips and potato chips), once soaked in the dashi, the potato starch will form a slick skin, but corn starch will get more gloppy (hard to explain, but the texture is not as delicate as potato starch).