Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu" (sometimes mistakenly called "agedashi tofu" in American restaurants)) is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top.
Agedashi dofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
Other agedashi dishes
While agedashi tofu is the best-known agedashi dish, some other dishes may be prepared with similar techniques. These include agedashinasu (揚げ出し茄子), using eggplant.
- Japan Tofu Association. "History of Tofu". Retrieved 2013-03-15.
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