Follow a novice cook on her way to great Asian foodom!

Agedashi Tofu

Hi everyone, hope you are having a great week so far! For those of us in the US, this has been a short week due to Independence Day, since I’ve been trying hard to catch up on work after our long San Francisco trip, the long weekend was a welcoming relief. I got to hang out with the family a bit, went to a cousin’s birthday party, enjoyed watching fireworks while parked in the middle of Houston’s largest Interstate freeway (I know, insane!), also worked a bit more so there were no missed deadlines… Whew!

The recipe I used last night is from Just One Cookbook (Again!), Nami is a very talented cook and I am thrilled about this particular recipe. My family and I would always order Agedashi Tofu as an appetizer when we visit our favorite Japanese restaurant, there are only 4 per order, and costs about $5. We love watching the bonito flakes dance on top of the yummy tofu, but I never thought one day I would be able to make this dish at home, and just look at the photo, there  were 18 tofu cubes, which means it would have costed us $22 at the restaurant!

Here is the recipe, I didn’t change a thing and it was DELICIOUS! Enjoy!

Ingredients:

1    Regular tofu (Momen Tofu)

Sauce
1    cup Dashi
2    Tbsp. soy sauce
2    Tbsp. mirin

Corn starch
Oil for deep frying

1    inch daikon
1    green onion
Katsuobushi (bonito flakes) (optional)

Directions:

1. Open the tofu package and drain water for 5-10 minutes.  This is my way to drain.

2. Meanwhile chop green onion and grate daikon.

3. Put tofu on a plate and cut into 6-8 pieces.  Then microwave for 3 minutes.  Let it cool down and dehydrate.

4. In a small saucepan, heat dashijiru, soy sauce, and mirin on medium heat and keep it warm.

5. In a non-stick frying pan, heat ¼ inch of oil on high heat.

6. Dredge tofu in corn starch and place gently on the frying pan.

7. Deep fry tofu until it becomes golden brown.

8. Transfer the tofu on to a paper towel to drain extra oil.

9. Place the tofu in a serving bowl, garnish with grated daikon and green onion, and pour the Sauce on top.

From Just One Cookbook

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Comments on: "Agedashi Tofu" (8)

  1. Ohhh your Agedashi Tofu looks delicious! I’m glad your family liked it. You are too funny….you probably spent less than $2 for tofu (the rest of cost is nothing) for $22 worth of Agedashi Tofu. lol! I told Shen last night that you made this dish and he already requested this again and saying it costs so much to eat Japanese food at a restaurant. Same thought! It’s so easy to cook and we save a lot….. Try another version of Agedashi Tofu next time. It’s also good! ;-)

    • Trini and Jon were fighting over the last few pieces, I had to tell them to save me a couple so I can pack lunch! It’s amazing how much money we can save by cooking at home, doing the math always makes me so happy! I am thinking about making the lotus roots dish soon, though Trini and Jon didn’t touch the lotus soup I made a few months ago, so I am a little worried they won’t eat the fried ones either… Oh what am I worried about, more for me to eat right?

  2. This looks wonderful! :)

    • Thank you Kath, I am so happy to have learned how to make this dish, it will make repeat occurrences often!

  3. Jeno, your Agedashi Tofu looks wonderful! i see we both agree that Nami is an inspirational blogger and a great teacher :-)
    I love tofu (which in Europe is rare among the non-vegetarians), but have never made or tasted Agedashi Tofu. Your reminded me that when I saw it on Nami’s blog I promised myself to make it… I think beautiful photos on two friendly blogs are too much to resist!
    (I didn’t know Japanese restaurants were expensive in the US too). Have a great weekend!

    • Sissi, there actually are a few affordable Japanese restaurants around Houston, though the quality of the food is not as great as our favorite restaurant, what else is new right? I am very blessed to have “met” you lovely bloggers in the last few months, my cooking has gotten better, and I am inspired to explore more. Hope you will give this recipe a try, if you love tofu, I think you will love this! Have a great weekend also!

  4. lyntrinix said:

    Beautiful Agedashi Tofu Jeno! :D
    I totally agreed with you that Nami is such a talented cook and I love all her recipes that she shared! :D
    I REALLY REALLY gotta try this too! It’s so true that eating at restaurants are so exp! Imagine with the money we spent there on Agedashi Tofu (normally just 2pcs per plate), we can buy and cook how many pcs at home! lol
    Oh great! Nami’s having another new version for us to try out! *excited* :D
    Have a great weekend ladies! ^.^

    • I think what really excited me was knowing how they fried the tofu (cornstarch), also how to make the dashi sauce. I can’t wait to see how yours turn out, they are so yummy!

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