Non-fried Agedashi Tofu with Firm Tofu
cookpad.japan @cookpad_jp
I wanted to try making a non-fried agedashi tofu using a frying pan.
Whenever I have time, I wrap the firm tofu with a paper towel and put it in an airtight container, and leave it in the refrigerator for half a day. This way, the water drains well. Recipe by Hokkori-no
Open in Cookpad AppCooking Instructions
- 1
[Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
- 2
※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
- 3
Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
- 4
Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
- 5
Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
- 6
Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
- 7
Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.
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