Agedashi Tofu in a Single Frying Pan

Name: Agedashi Tofu in a Single Frying Pan
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Tofu (firm or silken tofu); 1 Katakuriko; 1 Vegetable oil; 2 tbsp if 3x concentrate, 3 tablespoons if 2x Mentsuyu (kombu based); 1 tbsp Mirin; 3 tbsp Water, 3 heaping tablespoons

cookpad.japan @cookpad_jp

For my family, agedashi tofu is a dish to make when I need one more dish on the supper table or an appetizer for drinks. That's why I always make it quickly as demonstrated in this recipe. Actually, this dish is quite well received by my family (compared to the dishes that take more time...)

Step 3: Make sure to leave spaces between the pieces of tofu to prevent any sticking.

Use a large spoon to ease the processes of flipping the tofu over.

Step 4: The sauce should thicken from the katakuriko (flip the tofu pieces over again if it's not too much trouble). Recipe by YAMAT

Step 3: Make sure to leave spaces between the pieces of tofu to prevent any sticking.

Use a large spoon to ease the processes of flipping the tofu over.

Step 4: The sauce should thicken from the katakuriko (flip the tofu pieces over again if it's not too much trouble). Recipe by YAMAT

cookpad.japan @cookpad_jp

Step 3: Make sure to leave spaces between the pieces of tofu to prevent any sticking.

Use a large spoon to ease the processes of flipping the tofu over.

Step 4: The sauce should thicken from the katakuriko (flip the tofu pieces over again if it's not too much trouble). Recipe by YAMAT

Step 3: Make sure to leave spaces between the pieces of tofu to prevent any sticking.

Use a large spoon to ease the processes of flipping the tofu over.

Step 4: The sauce should thicken from the katakuriko (flip the tofu pieces over again if it's not too much trouble). Recipe by YAMAT

Saved

Ingredients

2 servings

1 blockTofu (firm or silken tofu)
1Katakuriko
1Vegetable oil
2 tbspif 3x concentrate, 3 tablespoons if 2x Mentsuyu (kombu based)
1 tbspMirin
3 tbspWater, 3 heaping tablespoons

Saved

Steps

1

Slice the tofu in half horizontally, then into bite-sizes.
2

Heat vegetable oil in a frying pan. Coat the cubes of tofu in katakuriko and drop into the frying pan.
3

Flip the tofu over when browned (handle them with care since they're delicate). Brown the top and bottoms (no need to cook the sides.
4

Add the mentsuyu, water, and mirin and simmer (the sides should become smooth and less floury). It's done when the sauce thickens! (garnish with thinly sliced green onions if available).
5

[Tips to prevent the tofu from crumbling] 1. Cut the tofu into small pieces. This should prevent the tofu from crumbling. Try cutting the tofu into larger pieces when you get used to making this dish after a few attempts.
6

2. Silken tofu is much softer and difficult to handle, so I advise you to try using firm tofu first. When you get used to this recipe, you should be able to use silken tofu without difficulty.