Easy "Agedashi" Tofu with Atsuage

Name: Easy "Agedashi" Tofu with Atsuage
Yield: 4 servings
Cuisine: American
Ingredients: 1 pack Atsuage; 100 ml ●Water; 50 ml ●Mentsuyu; 1 tbsp ●Mirin; 2 tsp Katakuriko dissolved in water; 1 dash Oil

cookpad.japan @cookpad_jp

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 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

cookpad.japan @cookpad_jp

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 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

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Ingredients

4 servings

1pack Atsuage
100 ml●Water
50 ml●Mentsuyu
1 tbsp●Mirin
2 tspKatakuriko dissolved in water
1 dashOil

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Steps

1

Pour a modest amount of oil into a frying pan. (If you are using a Teflon frying pan, then you don't have to use oil) Cook all sides till they are golden brown.
2

Once all sides are golden brown and crispy, add in the ● ingredients, and then finally the katakuriko dissolved in water. Once it thickens, it's ready.