AGEDASHI TOFU

My first Japanese dish recipe!

When I arrived at Okinawa, I was soon to taste tofu. And it can’t be better. At Spain we don’t have good tofu, here I could eat tofu every day! It is super tasty, and I love find it in a good soup or fried like in this recipe.

cc22dbb4-1197-4513-8e9c-39bf7a869fa3

We ate for first time agedashi tofu in friends house, in a dinner. and, surprise! they are Spanish like us! They tasted this recipe and offer us a vegan option. And I fell in love. Thank you so much!

Agedashi tofu is a dish very common in izakaya

 

s and Japanese restaurants. The original recipe is not vegan. The broth is a dashi broth (fish broth) with mirin and soy sauce. Usually it comes with grated daikon and katsuobushi flakes (dry tuna or bonito). Our ve

 

gan version is using a seaweed broth and we eliminate the fish flakes (and daikon too. I don’t like diakon, but if you like it, just grated it and use as a topping!).

 

 

IMG_20170204_190431_659

We like to use seaweed broth. Here there are a lot of options to cook a fast broth with seaweed. In supermarkets sells an instant broth, but you can do it with kombu seaweed. It takes more time but it is delicious and cheaper! If you don’t like seaweed or you don’t have access to them, you can use a vegetable broth too!

We love eat agedashi tofu with a miso soup as a side dish. It is a perfect dinner!

Shall we start? =)


AGEDASHI TOFU

  • Kombu broth
  • 1 tsp soy sauce
  • 1 tsp mirin
  • firm tofu
  • potato cornstach (Katakuriko)
  • olive oil
  • chives or green onion

BROTH

OPTION 1:

  • 1 strip of kombu
  • 4 cups of water

Place the kombu in a large glass jar. Pour in the water and cover with a lid or a plastic wrap. Covering the jar prevents odors!
Allow the kombu to sit submerged in the water at room temperature for at least 30 min or up to 12 hours before using the stock. Remove the softened kombu after the flavor has been extracted from it (at least 30 minutes if at room temperature or at least 8 hours if refrigerated), or after 2 days. The stock can be kept, refrigerated, for 4 or days before using. (from KANSHA_ Elizabeth Andoh)

OPTION 2:

  • 1 seaweed powder envelope
  • 4 cups of water

Empty the envelope of seaweed powder in hot water and let it boil to dissolve the powders.

 

SAUCE

  1. When you get the broth, heat it and add 1 tsp of soy sauce and 1tsp of mirin.
  2. Reserve it.

 

TOFU

  1. Wrap the tofu with  paper towels and place another plate or something a little heavy on top. Be careful to no break the tofu!  Drain the water out of tofu for 15 minutes.
  2. Cut chives or green onions very small. If you want add some grated daikon as a topping, this is the moment to grate it.
  3. When the tofu dries, cut it in blocks of generally equal size.
  4. Prepare a skillet with plenty of oil and heat.
  5. Coat one to one blocks the tofu with the potato flour and put it on the skillet.
  6. Let it fry about 3 minutes, flip one to one and let it fry another 3 minutes until the surface stars getting very light brown. Remove the paper towel to drain as much oil as possible.
  7. To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with the chives and the daikon.

 

いただきます!

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s