Are you ready to elevate your tofu game? Look no further! Agedashi tofu, a Japanese classic, is crispy on the outside and silky smooth on the inside. This versatile dish can be enjoyed at any time of day, whether as a snack, side dish, or even as part of a larger meal. In this article, we’ll explore 20 mouthwatering agedashi tofu recipes that will satisfy your cravings and impress your friends.
From classic combinations like bonito flakes and ponzu sauce to bold twists like kimchi-topped and wasabi mayo, there’s an agedashi tofu recipe for every occasion. Whether you’re a vegan, gluten-free, or simply looking for a new flavor profile, we’ve got you covered. So what are you waiting for? Dive into the world of agedashi tofu and discover a whole new level of culinary creativity!
Classic Agedashi Tofu with Bonito Flakes
Agedashi tofu is a popular Japanese dish that consists of lightly battered and fried tofu served in a savory broth. This recipe adds the smoky flavor of bonito flakes, making it a truly authentic and delicious experience.
Ingredients:
– 1 block of firm or extra-firm tofu
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 1/4 cup ice-cold water
– Vegetable oil for frying
– 2 tablespoons bonito flakes (dried and smoked tuna)
– 2 cups dashi broth (see note)
Instructions:
1. Cut the tofu into bite-sized pieces.
2. In a shallow dish, mix together flour, salt, and white pepper.
3. Dip each piece of tofu in the flour mixture, then coat with water, making sure they are evenly coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the tofu until golden brown on all sides (about 3-4 minutes per side).
6. Remove from oil and place on paper towels to drain excess oil.
7. To make the broth, combine bonito flakes with dashi broth in a small saucepan. Heat over low heat for about 2 minutes or until the broth is warm.
8. Serve the fried tofu in individual bowls and ladle the warm broth and bonito flakes over it.
Cooking Time: About 15-20 minutes (including frying time)
Spicy Miso Agedashi Tofu
A twist on traditional Japanese agedashi tofu, this recipe adds a kick of heat and savory depth with spicy miso. Serve as an appetizer or side dish for a flavorful meal.
Ingredients:
– 1 block extra-firm tofu, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons spicy miso paste (such as Korean chili flakes-infused miso)
– 1/4 cup water
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the garlic and ginger; cook, stirring occasionally, until fragrant (about 30 seconds).
3. Add the tofu and cook until golden brown on all sides, about 5 minutes.
4. In a small bowl, whisk together the spicy miso paste and water to make a glaze.
5. Pour the glaze over the tofu and simmer for an additional 2-3 minutes or until the glaze is caramelized and sticky.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped scallions, if desired.
Cooking Time: 15-20 minutes
Vegan Agedashi Tofu with Mushroom Broth
Experience the rich flavors of Japan with this plant-based twist on traditional agedashi tofu. This comforting dish is perfect for a chilly evening or as a satisfying meal any time of the year.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 cups vegetable broth
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 2 tablespoons cornstarch
– 2 cups mixed mushrooms (such as shiitake, cremini, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together vegetable broth, soy sauce, sake, and cornstarch. Add tofu cubes and let marinate for at least 30 minutes.
2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Remove tofu from marinade, letting excess liquid drip off.
3. Cook tofu until golden brown on all sides, about 5-7 minutes per side. Transfer to a plate and set aside.
4. In the same skillet, cook mushrooms, garlic, and ginger for 3-4 minutes or until mushrooms release their moisture and start browning.
5. Serve tofu with mushroom broth spooned over the top. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 30 minutes
Tempura-Style Agedashi Tofu
A classic Japanese dish that combines the tender flavors of aged tofu with a delicate tempura batter, resulting in a delightful combination of textures. This recipe yields a crispy exterior and a silky interior, perfect for a quick and easy dinner.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Grated daikon radish or sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in the ice-cold water, stirring until smooth and free of lumps.
3. Dip each tofu cube into the batter, making sure it’s fully coated.
4. Fry the battered tofu cubes in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Remove the tempura from the oil with a slotted spoon and drain on paper towels.
6. Serve immediately, garnished with grated daikon radish or sesame seeds if desired.
Cooking Time: 10-12 minutes (including prep time)
Agedashi Tofu with Ponzu Sauce
This Japanese-inspired recipe combines the crispy exterior and silky interior of agedashi tofu with a tangy and savory ponzu sauce. A perfect combination for those who love Asian flavors.
Ingredients:
– 1 block firm tofu, cut into bite-sized cubes
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– Ponzu sauce (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour and salt.
2. Pour water into the flour mixture and stir until smooth batter forms.
3. Dip each tofu cube into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry battered tofu cubes for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove tofu from oil and drain on paper towels.
7. Serve agedashi tofu with ponzu sauce for dipping.
Cooking Time: 15-20 minutes
Garlic and Ginger Agedashi Tofu
Experience the harmonious balance of savory garlic, spicy ginger, and crispy-fried tofu in this delectable recipe. Perfect for a quick and satisfying meal or as an appetizer for your next gathering.
Ingredients:
– 1 block firm tofu, cut into bite-sized cubes
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1/4 cup all-purpose flour
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Salt to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a shallow dish, whisk together flour and ice-cold water until smooth.
2. Add minced garlic and grated ginger to the flour mixture; mix well.
3. Dip tofu cubes into the batter, ensuring they’re fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry battered tofu for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon; drain excess oil.
7. Serve immediately, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: Approximately 10-12 minutes
Sweet Chili Agedashi Tofu
Transform traditional Japanese agedashi tofu into a sweet and spicy delight with this easy-to-make recipe. Crispy-fried tofu cubes are coated in a sweet chili sauce, perfect for a snack or appetizer.
Ingredients:
– 1 block of firm or extra-firm tofu
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– Vegetable oil for frying
– Sweet Chili Sauce (see below)
– Optional: sesame seeds and chopped scallions for garnish
Sweet Chili Sauce:
– 1/2 cup ketchup
– 1/4 cup sweet chili sauce (e.g., gochujang or sambal oelek)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
Instructions:
1. Cut the tofu into 1-inch cubes and pat dry with paper towels.
2. In a shallow dish, mix flour and cornstarch. Toss tofu cubes in the mixture to coat evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry tofu until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In a small bowl, whisk together Sweet Chili Sauce ingredients.
5. Serve fried tofu cubes with the sweet chili sauce for dipping. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: About 15-20 minutes (including frying time)
Agedashi Tofu with Scallions and Radish
Savor the crispy, savory goodness of Japanese-style fried tofu in a light, airy batter, served with a tangy accompaniment of scallions and radish.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Scallions, thinly sliced
– Radish, thinly sliced
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and ice-cold water until smooth.
2. Dredge tofu pieces in the batter, coating evenly.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry tofu pieces in batches until golden brown, about 3-4 minutes per batch.
5. Remove from oil with slotted spoon and drain on paper towels.
6. Serve hot with scallions and radish slices, seasoned with salt and pepper to taste.
Cooking Time: Approximately 15-20 minutes, including frying time.
Sesame-Crusted Agedashi Tofu
Experience the delight of Japanese-style fried tofu with a nutty twist! This recipe combines crispy sesame crust with tender, pan-fried tofu for a flavorful and satisfying snack.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup sesame seeds
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– Vegetable oil for frying
– Salt to taste
Instructions:
1. In a shallow dish, mix together flour and sesame seeds.
2. Pour the water into a separate bowl.
3. Dip each tofu piece into the water, then coat in the sesame-flour mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated tofu pieces for 2-3 minutes on each side, until golden brown and crispy.
6. Remove from oil with a slotted spoon; drain excess oil.
7. Serve hot with soy sauce and sake mixture (1:1) for dipping.
Cooking Time: Approximately 10-12 minutes total.
Wasabi Mayo Agedashi Tofu
Experience the perfect harmony of creamy wasabi mayonnaise and crispy, delicate tofu with this easy-to-make recipe. This Japanese-inspired dish is a unique twist on traditional agedashi tofu.
Ingredients:
– 1 block of firm or extra-firm tofu, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Wasabi mayonnaise (see below for recipe)
– Optional: sliced green onions and grated daikon for garnish
Wasabi Mayonnaise Recipe:
– 1/2 cup mayonnaise
– 1 tablespoon wasabi paste
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon sugar
Instructions:
1. In a shallow dish, mix together flour and salt.
2. Dip each tofu piece into the flour mixture, shaking off excess.
3. Fry the tofu in hot oil until golden brown, about 3-4 minutes per side.
4. Drain excess oil on paper towels.
5. Serve the agedashi tofu with wasabi mayonnaise spooned over the top.
Cooking Time: Approximately 15-20 minutes
Truffle Oil Agedashi Tofu
Elevate your tofu game with this rich and savory recipe, combining the creamy flavor of truffle oil with the light and crispy texture of agedashi tofu.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup water
– 1 tablespoon cornstarch
– 1 teaspoon soy sauce
– 1 teaspoon sake (or dry white wine)
– 1/4 teaspoon sugar
– 1/2 teaspoon truffle oil
– Sesame seeds and grated daikon for garnish (optional)
Instructions:
1. In a shallow dish, whisk together water, cornstarch, soy sauce, sake or dry white wine, and sugar until smooth.
2. Add the tofu pieces to the marinade and let sit for at least 30 minutes, or up to several hours in the refrigerator.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Remove the tofu from the marinade, letting any excess liquid drip off.
5. Fry the tofu in batches until golden brown and crispy, about 2-3 minutes per side.
6. Drain the tofu on paper towels and serve immediately with truffle oil drizzled on top. Garnish with sesame seeds and grated daikon if desired.
Cooking Time: 20-25 minutes
Kimchi-Topped Agedashi Tofu
Elevate your tofu game with this Korean-Japanese fusion dish! Crispy fried tofu is served with a tangy and spicy kimchi topping, creating a harmonious balance of textures and flavors.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into 1-inch cubes
– 1/2 cup all-purpose flour
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Kimchi (store-bought or homemade), chopped
– Optional: soy sauce, grated daikon radish, or chopped green onions for garnish
Instructions:
1. In a shallow dish, mix together flour and a pinch of salt.
2. Dip tofu cubes into the flour mixture, then coat with soda water, shaking off excess.
3. Fry tofu in hot oil until golden brown, about 3-4 minutes per side.
4. Remove tofu from oil and drain on paper towels.
5. Serve warm agedashi tofu topped with chopped kimchi, garnishing with optional ingredients if desired.
Cooking Time: 15 minutes
Matcha Salt Agedashi Tofu
A delicate Japanese-inspired dish that combines the subtle bitterness of matcha with the savory flavor of agedashi tofu, perfect for a light and refreshing meal or appetizer.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons of matcha powder
– 1 tablespoon of salt
– 1 cup of water
– Vegetable oil for frying
– Optional: grated daikon, shichimi togarashi (Japanese chili powder), or thinly sliced green onions for garnish
Instructions:
1. In a shallow dish, mix together matcha powder and salt.
2. Dip each tofu piece into the matcha-salt mixture, coating evenly.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
4. Fry the coated tofu pieces for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the fried tofu from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Serve hot with your choice of garnishes.
Cooking Time: 10-12 minutes
Gluten-Free Agedashi Tofu
Experience the authentic Japanese flavors of Agedashi Tofu, reimagined for a gluten-free twist! This recipe yields tender and crispy tofu in a savory broth.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 cup water
– 1/4 cup soy sauce (gluten-free)
– 1/4 cup mirin (gluten-free)
– 2 tablespoons sake (gluten-free, optional)
Instructions:
1. In a shallow dish, mix together gluten-free flour and cornstarch.
2. Dredge tofu pieces in the flour mixture, shaking off excess.
3. Heat about 1/2 inch of water in a large skillet over medium-high heat.
4. Dip floured tofu into the hot water, then immediately remove with a slotted spoon.
5. In a small bowl, whisk together soy sauce, mirin, and sake (if using).
6. Pour the broth mixture into the skillet and bring to a simmer.
7. Return the coated tofu pieces to the skillet and cook for 3-4 minutes on each side or until golden brown.
8. Serve hot with steamed vegetables or rice.
Cooking Time: Approximately 10-12 minutes
Agedashi Tofu with Shrimp and Dashi
Agedashi Tofu with Shrimp and Dashi Recipe
Savor the delicate flavors of Japan with this Agedashi Tofu dish, enhanced by succulent shrimp and a rich dashi broth. This classic recipe is sure to delight your senses.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 1/2 pound large shrimp, peeled and deveined
– 2 cups water
– 1 tablespoon Kombu seaweed (dried or fresh)
– 1 tablespoon soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon sugar
– Vegetable oil for frying
Instructions:
1. In a large pot, combine water and Kombu seaweed. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Strain the dashi broth and discard the solids.
3. Fry tofu pieces in hot oil until golden brown. Drain on paper towels.
4. Cook shrimp in boiling water for 1-2 minutes or until pink and cooked through. Pat dry with paper towels.
5. Combine soy sauce, sake, mirin, and sugar in a small bowl.
6. Arrange fried tofu and shrimp on a serving plate. Pour the dashi broth mixture over them.
Cooking Time: 45 minutes
Curry-Flavored Agedashi Tofu
A delicious Japanese-inspired tofu dish infused with the warm, aromatic flavors of curry powder. Perfect as an appetizer or side dish.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized cubes
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/4 cup ice-cold water
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, cornstarch, curry powder, salt, and white pepper.
2. Pour the ice-cold water into the mixture and stir until smooth batter forms.
3. Dip each tofu cube into the batter, coating evenly.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered tofu cubes in batches until golden brown, about 3-4 minutes per batch.
6. Remove the fried tofu from the oil with a slotted spoon and drain on paper towels.
7. Serve hot with your favorite dipping sauce.
Cooking Time: About 15-20 minutes
Agedashi Tofu with Crispy Kale
Experience the harmony of crispy and tender in this simple yet impressive Japanese-inspired dish. Pan-fried tofu is coated in a light batter, served with a side of crispy kale that’s been fried to perfection.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup ice-cold water
– Vegetable oil for frying
– 2 cups kale leaves (curly or lacinato work well)
– Salt, to taste
Instructions:
1. In a large bowl, whisk together flour and cornstarch. Slowly add the ice-cold water and whisk until smooth.
2. Dip each tofu piece into the batter, making sure it’s fully coated.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat. Fry the battered tofu for 2-3 minutes on each side, or until golden brown. Drain and set aside.
4. In the same skillet, add more oil if necessary. Add the kale leaves in batches, frying until crispy and slightly caramelized. Season with salt to taste.
5. Serve the agedashi tofu hot with a side of crispy kale.
Cooking Time: 15-20 minutes
Lemon Zest Agedashi Tofu
Agedashi tofu is a popular Japanese dish that typically consists of deep-fried tofu cubes coated with a light batter. In this recipe, we add a burst of citrus flavor by incorporating lemon zest into the batter, creating a delightful and refreshing twist.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup lemon zest (from about 2 lemons)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornstarch, lemon zest, salt, and pepper.
2. Tofu cubes should be gently coated with the batter mixture.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Fry tofu cubes for 3-4 minutes on each side, until golden brown and crispy.
5. Drain excess oil on paper towels and serve immediately.
Cooking Time: About 10-12 minutes
Smoky Paprika Agedashi Tofu
Elevate your tofu game with this savory and aromatic recipe that combines the smokiness of paprika with the delicate crispness of Japanese-style fried tofu.
Ingredients:
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon smoky paprika
– Vegetable oil for frying
Instructions:
1. In a shallow dish, whisk together rice vinegar, soy sauce, and grated ginger.
2. Add the tofu pieces to the marinade, making sure they’re fully coated.
3. Let the tofu marinate for at least 30 minutes, or up to several hours in the refrigerator.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Remove the tofu from the marinade, allowing any excess liquid to drip off.
6. Fry the tofu pieces until golden and crispy, about 3-4 minutes per side.
7. Remove the fried tofu from the oil with a slotted spoon and place on paper towels to drain.
Cooking Time: About 15 minutes
Agedashi Tofu with Pickled Ginger
Agedashi Tofu with Pickled Ginger: A classic Japanese dish that combines crispy fried tofu with tangy pickled ginger. This simple recipe is perfect for a quick and flavorful meal.
Ingredients:
– 1 block of extra-firm tofu, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– Vegetable oil for frying
– Pickled ginger (see below for recipe)
Pickled Ginger Recipe:
– 1 cup thinly sliced fresh ginger
– 1 cup vinegar (such as rice vinegar or apple cider vinegar)
– 1/2 cup sugar
– 1/2 cup water
Instructions:
1. In a shallow dish, mix together flour, cornstarch, salt, and white pepper.
2. Dredge tofu pieces in the flour mixture, shaking off excess.
3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry tofu until golden brown, about 3-4 minutes per side.
4. Remove fried tofu from oil and drain on paper towels.
5. Serve hot with pickled ginger slices.
Cooking Time: About 10-12 minutes total (including pickling time).
Summary
Get ready to elevate your tofu game with these 20 crispy agedashi tofu recipes! From classic flavors like bonito flakes and ponzu sauce, to bold twists like kimchi-topped and truffle oil-infused, there’s something for every occasion. Whether you’re a vegan or just looking for a gluten-free option, this collection has got you covered. Try tempura-style with mushroom broth, or add some spice with miso or wasabi mayo. With these recipes, you’ll never get bored of the same old tofu again!
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