Agedashi Tofu in a Single Frying Pan
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
Agedashi Tofu in a Single Frying Pan
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
Cooking Instructions
- 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.
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