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Agedashi tofu (or agedashi dofu) is a simple 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's
then served in a hot tentsuyu broth made of dashi, mirin, and shoyu
(Japanese soy sauce), and topped with finely chopped green onions or grated
daikon. Eaten with chopsticks.
Agedashi tofu is an old and revered dish. It was included in a 1782
Japanese all-tofu cookbook entitled Tofu Hyakuchin (lit. "One hundred
Tofu"). Along with chilled tofu (hiyayakko) and simmered tofu (yudofu),
agedashi tofu is among the simplest of common tofu dishes.
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