Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism.Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan

Using mentsuyu makes this easy to make.When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho.

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

I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant.How to reduce the amount of oil splatter:-Wipe the moisture off the eggplant and shishito peppers very well.-Coat the tofu thoroughly with katakuriko potato starch flour.Small eggplants are easier to eat.You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412

I made this because it's a pain to have to fry tofu normally.By using atsuage instead, the flavor is locked in properly.If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu

I started watching my weight, so I wanted to eat something healthy and yummy... Recipe by Miyu mama

I've been experimenting with different ways to eat heaps of okara, since it's inexpensive and full of nutrition.My children who don't like "uno hana" (simmered okara and vegetables) gobble this down.It's also tasty if you use milk instead of soy milk.Also try seasoning with ichimi or shichimi spice.If it's too troublesome to deep fry, then sauté them in a frying pan and serve them isobe-mochi style with sugar and soy sauce.For Steps 1 and 2, I recommend using a Teflon-coated pot, or a deep frying pan. Recipe by Madam yocchan

I came up with this recipe since I like tofu and mushrooms.Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan

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

It is one of the most popular appetizers at izakaya in Japan, but also a great home-cooking dish. Typical agedashi tofu are coated with potato starch, I personally prefer crispier so I use the bread crumbs for coating, try this extra crispy tofu dish served with grated daikon, katsuobushi (bonito flakes) and tsuyu! Here's my video making agedashi tofu with english sub: https://youtu.be/2U7bSGr5mO8

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.

I wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with!If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat.Season the tofu lightly before frying, then add more if needed. Recipe by Momokito