Agedashi Tofu

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  1. Heat the oil to 350°F.
  2. Make sure it is at least four inches deep in the pot to allow the tofu room to float.
  3. Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
  4. Deep fry for 5 – 7 minutes until golden.
  5. Drain on paper towels, then place in individual serving bowls.
  6. Ladle with the sauce and sprinkle with sliced green onions for garnish.


  1. Heat the stock, kelp powder, soy sauce and vinegar to boiling.
  2. Then quickly whisk in the water/cornstarch mixture and stir constantly until slightly thickened.
  3. Pour over the deep fried tofu pieces and serve hot!.