Agedashi Tofu


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Deep fried tofu

Agedashi dōfu (description from Wikipedia): (揚げ出し豆腐, “Lightly deep-fried tofu”) is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or corn starch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shoyu (Japanese soy sauce), with finely chopped negi (a type of spring onion), grated daikon or katsuobōshi (dried bonito flakes) sprinkled on top.