Agedashi Tofu Recipe (Secret to Ultra-Crispy Japanese Fried Tofu)

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/agedashi-tofu/ 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📌 RECIPE DETAILS: ⏰ Time: 25 mins 👥 Servings: 2 🥕 Ingredients: - 300 g firm tofu momen tofu - 4 tbsp potato starch or corn starch - 2 tbsp all-purpose flour - 1 pinch salt - 1 tsp water cold - 1 tbsp finely chopped green onions optional - 1 tbsp grated daikon optional - 1 pinch Japanese chili powder (shichimi togarashi), optional SAUCE - 150 ml dashi stock use shiitake and kombu dashi for plant-based diets - 1 tbsp soy sauce - 1 tbsp mirin - 1 tsp sake - ¼ tsp salt - slurry made with 1 tbsp water and 1 tsp of potato starch 📖 FULL RECIPE & INSTRUCTIONS WITH TIPS Website: sudachirecipes.com/agedashi-tofu/

[@indridanti1739]

Hello, can I make the sauce without mirin and sake? If not, what is the substitute for it?

[@queva3062]

Sugar

[@indridanti1739]

@queva3062 thank you!

[@Animal2745]

Hi, if I don’t have a microwave can I still do this

[@SudachiRecipes]

Don't worry if you don't have a microwave! You can still remove excess water from tofu by wrapping it in paper towels and pressing it. Just wrap the tofu block in paper towels, place it on a plate, and put something heavy on top for about 30 minutes.

[@josephlai9759]

Your deep fry pot is interesting.

[@SudachiRecipes]

Thank you! It's one of those tempura pots!

[@fluffdepuff1921]

Thank you for sharing! I love agedashi tofu.

[@SudachiRecipes]

It's one of my favorite things ever too! :)

[@glw5166]

Easy delicious recipe. Thanks!

[@SudachiRecipes]

Thank you!

[@SudachiRecipes]

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[@NaCreagachaDubha]

That looks amazing. Thanks!

[@SudachiRecipes]

Thank you!

[@cactusmom8203]

my fav restaurant recently took their agedashi tofu off the menu!! i've been missing it since so i guess it's time to make it myself 😊

[@SudachiRecipes]

I hope you'll enjoy this recipe! :)

[@ValentinaFaussone]

Hello from Italy 🇮🇹 I live the tempura frying pan you use and found similar on Amazon. I am confused by reviews saying they can’t clean it properly… I can’t understand if we don’t know how to handle it or if it’s too cheap. How much a good one should cost, in your opinion? Or can you suggest a good brand?

[@SudachiRecipes]

Thank you for asking! About the cleaning - it's almost inevitable for tempura pots to retain some oiliness over time since they're only used for deep frying. Even with thorough washing, they'll never feel as smooth as your regular cookware. Regarding pricing - while I can't speak specifically to Italian market prices, the Yoshikawa brand pot I use in the video costs around $40 in the US (I got mine for less in Japan). I did some research and found what appears to be a promising option: there's a tempura pot with positive reviews on the BENTO&CO website (product reference TM-9467, listed as "Pentola per tempura con coperchio"). While it's not that I've personally used this one, it might be worth checking out! I hope it helps!

[@SudachiRecipes]

P.S. BENTO&CO website seems to have Italian language option, so possibly they deliver to Italy too.

[@ValentinaFaussone]

@@SudachiRecipes thank you so much, you have been of great help!