Lightly battered fried tofu topped with roasted seaweed on a bed of light kombu (kelp) dashi broth. This agedashi tofu is a must try dish for all tofu lovers!
This is one of my favorite tofu dish! The tofu is light and crispy from the outside and so soft and silky smooth inside. It is served piping hot in a small bowl with light ginger and slightly sweet kombu (kelp) dashi broth poured over it.
Kombu dashi (昆布だし 作り方) is a type of Japanese vegetarian stock made from dried kelp or seaweed. It is one of the easiest dashi (stock) to make, simply by soaking the kombu (kelp) for a few hours or boiling it. For this recipe, I used a dried kelp soup stock. Because it is a dry powder, I can store it in my pantry so it’s available whenever I need it. So convenient!
This simple yet elegant dish is so delicious and easy to make! Trust me, if you love tofu, you will love this! Try it today!
|Agedashi Tofu|| |
- ¾ cup (185 ml) water
- ½ teaspoon kelp soup stock or shitake mushroom seasoning
- 3 tablespoon soy sauce
- 2 tablespoon of non-alcoholic mirin or fruit vinegar
- 1 tablespoon sugar or agave syrup
- ½ teaspoon grated ginger
- 1 block silken or soft tofu
- Potato or corn starch
- Oil for deep frying
- Shredded roasted seaweed
- Finely shredded ginger
- Grated daikon (optional)
- Bring all the sauce ingredients to gentle simmer in a small sauce pan.
- Heat up the oil in a wok or frying pan.
- Cut the tofu into 6 or 8 blocks. Blot each with paper towels and coat with potato starch.
- Deep fry tofu until lightly brown and crispy.
- Remove the deep-fried tofu and drain the excess oil with paper towels on a plate.
- Place 2 pieces of tofu in a bowl and pour some sauce onto the tofu.
- Garnish with grated daikon (optional), shredded ginger and shredded roasted seaweed.
- Serve immediately
If you cannot find fruit vinegar, you can replace that with vinegar. Be sure to buy the silken or soft tofu to get the soft smooth texture of the tofu.
For best results, bloat each individual piece of tofu with a paper towel before lightly coating it with potato/corn starch and fry each piece immediately.