July 07, 2005

<b>Curious, George: Agedashi Tofu </b>- I, the Tofu Stupid, would like to know how to replicate the tender goodness of agedashi tofu at home.

The fine Japanese restaurant I frequent has the most tender, delicate agedashi tofu ever- not spongy the way deep-fried tofu can be (although I like that), but silken and smooth, with a light dusting on the outside that is either a fine tempura or a corn starch. The ponzu, the green onion, ah...It looks almost exactly the way the linked image presents. I need cooking help-- I dream of it at night, wanting to make it to eat at home, but have very little luck frying tofu myself. I am looking for tips on getting that silky texture to remain, while having the merest hint of a batter on the outside.

posted by oflinkey 19 years ago
  • Gah! Don't you realise eating Tofu is cruel to soybeans?
  • Oooh... I love agedashi tofu. Damn you, oflinkey, you tempter you! *shakes fist* Apparently, it is potato starch or flour. A slightly different recipe (a bit more like chinese deepfried tofu, not quite as interesting). The important bit is to get the oil very hot and not fry too many pieces at the same time.
  • We want meat!
  • I don't have any recipes, but now I need to find some. I haven't had agedashi tofu in years, and I'm craving it badly now.
  • Kuni's is a pretty friendly place. I bet if you asked they might show you. I don't know if it's Kuni's you're talking about here, but a demo in person from someone might help with learning the technique!
  • You want meat, Skrik? Can I interest you in this instead?
  • What might be even more important to me is the sauce. It's so delicious. Is there a recipe to be found anywhere?
  • Google turns up quite a few recipes. Looking at them, I'd say the keys are using the right kind of tofu (Japanese style silken extra-firm) draining it carefully, and frying it quickly, in hot oil, small pieces, not too many at a time. The sauce is made of dashi broth, Japanese soy sauce, and mirin. I suspect it's the Japanese style soy sauce that makes a difference, it has a lot of fermented wheat in it, as opposed to Chinese soy sauce, which is usually all soybean. Dashi is made from kelp and Bonito flakes, which is made from a kind of tuna.
  • Melinika, it is Kuni's I am talking about. I have thought of asking one of the waitresses to ask the fry chef for pointers, but I always chicken out a bit. Thanks all for the support-and I apologize to anyone in whom I have implanted the need to find agedashi tofu now. What does one call that? The culinary equivalent of an Earworm? It is not a craving per se, but Tasteworm just sounds gross.
  • *shudders*
  • I agree that the key is getting your oil pretty hot. You want to set the outside without heating the inside up much at all. I would think that cornstarch is going to give you good results and be easier to find than potato starch.