Non-fried Agedashi Tofu with Firm Tofu
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
Non-fried Agedashi Tofu with Firm Tofu
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
Cooking 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Agedashi Tofu (Fried Tofu) Agedashi Tofu (Fried Tofu)
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.
-
Agedashi Tofu (Pan-fried Tofu in Dashi) Agedashi Tofu (Pan-fried Tofu in Dashi)
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 -
Non-Fried Agedashi Tofu for Dieters Non-Fried Agedashi Tofu for Dieters
I started watching my weight, so I wanted to eat something healthy and yummy... Recipe by Miyu mama -
-
Agedashi Deep-Fried Tofu and Eggplant Agedashi Deep-Fried Tofu and Eggplant
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 -
Easy "Agedashi" Tofu with Atsuage Easy "Agedashi" Tofu with Atsuage
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 -
Agedashi Tofu in a Single Frying Pan 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 -
Deep-Fried Tofu in Sauce with Atsuage Deep-Fried Tofu in Sauce with Atsuage
I used to make this with firm tofu, but then I started thinking that using atsuage would be easier.Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun!Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no -
Sweet and Spicy Firm Tofu Fried with Okaka and Soy Sauce Sweet and Spicy Firm Tofu Fried with Okaka and Soy Sauce
I made this recipe by frying the firm tofu and using the flavors from a recipe that I made previously: "Sweet and Spicy Pepper Stir-Fry with Okaka",.When you add the tofu in the frying pan in Step 2, the excess moisture from the tofu may spatter the oil, so be careful.If you prefer a sweeter taste, add sugar. Recipe by Hokkori-no -
Pan fried crispy Japanese agedashi tofu Pan fried crispy Japanese agedashi tofu
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
-
Easy Agedashi Tofu with Savory Mushroom Sauce Easy Agedashi Tofu with Savory Mushroom Sauce
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 -
Shio-Koji Teriyaki with Firm Tofu Shio-Koji Teriyaki with Firm Tofu
I used to combine shio-koji and sugar to make this but I wanted to see what it would taste like if I used mentsuyu instead.Adjust the amount of shio-koji based on the salt content.Even if you're using a non-stick frying pan, the tofu might stick, especially if it's cold so warm it up. Recipe by Hokkori-no
More Recipes
Comments