Agedashi tofu (known as deep-fried tofu) is a Japanese dish in which tofu is deep-fried coated with a batter served with dashi or soy sauce.
This article delves into the beloved Japanese dish, Agedashi Tofu, detailing its history, preparation, and the nuances of its recipe. Agedashi Tofu, or deep-fried tofu, is made by coating tofu with potato starch or flour before frying and is traditionally served with dashi or soy sauce. The dish originated in the Edo period and has since become a staple in Japanese cuisine with variations that include ingredients like eggplants and potatoes.
The article provides a detailed recipe, recommending the firm tofu be drained of water before frying to ensure a crispy texture. The dish can be customized by slicing the tofu into smaller pieces for more batter or larger pieces to enjoy a thicker texture. Variations without a batter are highlighted, reflecting a method that emphasizes tofu's natural flavors with fewer cooking steps. Various toppings, such as green onions and grated daikon, enhance the dish, which is described as having a fish-like taste when served with bonito flakes.
The content also explores local establishments known for their Agedashi Tofu, highlighting eateries in Toyama Prefecture and offering insights into the dish's presentation and costs. Lastly, the article touches on tofu's significant role in Japanese cuisine, its nutritional benefits, and its use in both sweet and savory dishes.