Japan’s Crispiest Tofu! | Fried Agedashi Tofu 

Hey guys! I get a lot of comments asking to show a recipe without meat - so I thought I’d show you a traditional recipe using Tofu!
Agedashi Tofu (sometimes said Agedashi dofu) is a fried tofu recipe that is served with a delicious sweet ‘ankake’ sauce!
I hope you enjoy the recipe and leave me a comment if you want to see more meat-less recipes in the future!
00:00 Intro
00:53 Press the Tofu
01:48 Make the Mizore Ankake Sauce
03:08 Frying our Tofu
05:12 Let’s Eat!
Ingredients:
- One Block of Tofu
- Potato or Corn starch (to coat Tofu)
- Shishito Peppers (Or bell peppers)
For Mizore Ankake Sauce
- 150ml of dashi
- 10g sugar
- 5ml cooking sake
- 30ml soy sauce
- 10ml mirin
- 2 tbsp potato (or corn) starch and 50ml water to thicken
How to make:
- First prepare the Tofu by draining off the liquid it’s packaged in
- Then place the Tofu on a rack or plate lined with paper towel on the bottom and top and then use a weight (a pan or some more plates works fine) to add pressure to the Tofu. Leave for 30 mins to push out some excess liquid from the tofu
- Peel and grate ¼ of a daikon radish (or a turnip)
- Then into a saucepan, add 150ml of dashi (you can find dashi made from kombu or vegetables if you want to make the recipe vegan), 10g sugar, 5ml of cooking sake, 30ml of soy sauce and 10ml of mirin
- Stir those ingredients together and then heat the saucepan over a medium heat until it begins to bubble
- Once it starts to boil add the grated daikon radish from before and stir
- Then we want to thicken our sauce, mix together 2 tbsp of potato (or corn) starch with 50ml of water in a bowl and add immediately to the sauce
- Mix that together until the sauce turns thick
- Once 30mins has passed since pressing the tofu - remove the weights and check that water has been squeezed out
- Then cut the tofu into even bite-sized chunks
- Cover the tofu in potato (or corn) starch and shake off any excess starch
- Add grapeseed oil to a frying pan and heat over a medium heat. Once oil is hot add the tofu
- Cook for about 2-3 mins on each side or until the tofu begins to turn a nice golden color
- Add the shishito peppers and cook until the skin starts to sear
- Then plate up the tofu and peppers in a bowl and cover with your mizore ankake sauce

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