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<h1 id="firstHeading" class="firstHeading mw-first-heading">Cookbook:Agedashi Tofu</h1> |
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<div id="siteSub" class="noprint">From Wikibooks, open books for an open world</div> |
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<div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><style data-mw-deduplicate="TemplateStyles:r4421339">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent;color:inherit}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}body.skin-minerva .mw-parser-output .infobox-header,body.skin-minerva .mw-parser-output .infobox-subheader,body.skin-minerva .mw-parser-output .infobox-above,body.skin-minerva .mw-parser-output .infobox-title,body.skin-minerva .mw-parser-output .infobox-image,body.skin-minerva .mw-parser-output .infobox-full-data,body.skin-minerva .mw-parser-output .infobox-below{text-align:center}</style><table class="infobox" style="background-color: #f6f6f6; color:#000000 min-width: 300px; font-size:small; padding: 5px"><tbody><tr><th colspan="2" class="infobox-above" style="background-color: #96b9fa; font-size:medium; overflow-wrap: break-word; width:300px;">Agedashi Tofu</th></tr><tr><td colspan="2" class="infobox-image" style="text-align: center;"><span typeof="mw:File"><a href="/wiki/File:Agedashi.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/8/84/Agedashi.jpg" decoding="async" width="300" height="300" class="mw-file-element" data-file-width="220" data-file-height="220" /></a></span> </td></tr><tr><th scope="row" class="infobox-label" style="text-align: left;">Category</th><td class="infobox-data"><a href="/wiki/Category:Japanese_recipes" title="Category:Japanese recipes">Japanese recipes</a></td></tr><tr><th scope="row" class="infobox-label" style="text-align: left;">Difficulty</th><td class="infobox-data"><span class="metadata"><span class="mw-default-size" typeof="mw:File"><a href="/wiki/File:3o5dots.svg" class="mw-file-description" title="Medium"><img alt="Medium" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/3o5dots.svg/64px-3o5dots.svg.png" decoding="async" width="64" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/3o5dots.svg/96px-3o5dots.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/21/3o5dots.svg/128px-3o5dots.svg.png 2x" data-file-width="64" data-file-height="12" /></a></span></span></td></tr></tbody></table> |
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<p><a href="/wiki/Cookbook:Table_of_Contents" title="Cookbook:Table of Contents">Cookbook</a> | <a href="/wiki/Cookbook:Recipes" title="Cookbook:Recipes">Recipes</a> | <a href="/wiki/Cookbook:Ingredients" title="Cookbook:Ingredients">Ingredients</a> | <a href="/wiki/Cookbook:Equipment" title="Cookbook:Equipment">Equipment</a> | <a href="/wiki/Cookbook:Cooking_Techniques" title="Cookbook:Cooking Techniques">Techniques</a> | <a href="/wiki/Category:Cookbook_disambiguation_pages" title="Category:Cookbook disambiguation pages">Cookbook Disambiguation Pages</a> | <a href="/wiki/Category:Recipes" title="Category:Recipes">Recipes</a> <span id="displaytitle" title="Recipe"></span> |
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</p><p><b>Agedashi tofu</b> (or <i><b>agedashi dofu</b></i>) 揚げ出し豆腐 is a simple <a href="/wiki/Cookbook:Cuisine_of_Japan" title="Cookbook:Cuisine of Japan">Japanese</a> way to serve hot tofu. Silken (<i>kinugoshi</i>) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then <a href="/wiki/Cookbook:Deep_Fat_Frying" title="Cookbook:Deep Fat Frying">deep fried</a> 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. It is eaten with chopsticks. |
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</p> |
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<div class="mw-heading mw-heading2"><h2 id="Ingredients">Ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&veaction=edit&section=1" title="Edit section: Ingredients" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&action=edit&section=1" title="Edit section's source code: Ingredients"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div> |
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<ul><li>4–6 <a href="/wiki/Cookbook:Ounce" title="Cookbook:Ounce">oz</a> (~115–170 <a href="/wiki/Cookbook:Gram" title="Cookbook:Gram">g</a>) soft <a href="/wiki/Cookbook:Tofu" title="Cookbook:Tofu">tofu</a></li> |
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<li><a href="/wiki/Cookbook:Potato_Starch" title="Cookbook:Potato Starch">Potato starch</a> or <a href="/wiki/Cookbook:Cornstarch" title="Cookbook:Cornstarch">corn starch</a></li> |
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<li><a href="/wiki/Cookbook:Oil" class="mw-redirect" title="Cookbook:Oil">Oil</a> for <a href="/wiki/Cookbook:Deep_frying" class="mw-redirect" title="Cookbook:Deep frying">deep frying</a></li></ul> |
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<div class="mw-heading mw-heading6"><h6 id="Sauce">Sauce</h6><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&veaction=edit&section=2" title="Edit section: Sauce" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&action=edit&section=2" title="Edit section's source code: Sauce"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div> |
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<ul><li>½ <a href="/wiki/Cookbook:Cup" title="Cookbook:Cup">cup</a> (120 <a href="/wiki/Cookbook:Milliliter" title="Cookbook:Milliliter">ml</a>) <a href="/wiki/Cookbook:Dashi" class="mw-redirect" title="Cookbook:Dashi">dashi</a></li> |
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<li>2 <a href="/wiki/Cookbook:Tablespoon" title="Cookbook:Tablespoon">Tbsp</a> (30 ml) <a href="/wiki/Cookbook:Soy_Sauce" title="Cookbook:Soy Sauce">light soy sauce</a></li> |
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<li>1½ Tbsp (22.5 ml) <a href="/wiki/Cookbook:Mirin" title="Cookbook:Mirin">mirin</a></li></ul> |
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<div class="mw-heading mw-heading6"><h6 id="Condiments">Condiments</h6><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&veaction=edit&section=3" title="Edit section: Condiments" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&action=edit&section=3" title="Edit section's source code: Condiments"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div> |
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<ul><li><a href="/wiki/Cookbook:Green_onion" class="mw-redirect" title="Cookbook:Green onion">Green onions</a>, thinly <a href="/wiki/Cookbook:Slicing" class="mw-redirect" title="Cookbook:Slicing">sliced</a></li> |
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<li><a href="/wiki/Cookbook:Grater" title="Cookbook:Grater">Grated</a> <a href="/wiki/Cookbook:Ginger" title="Cookbook:Ginger">ginger</a></li> |
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<li>Grated <a href="/wiki/Cookbook:Daikon" class="mw-redirect" title="Cookbook:Daikon">daikon</a> (white radish)</li></ul> |
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<div class="mw-heading mw-heading2"><h2 id="Procedure">Procedure</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&veaction=edit&section=4" title="Edit section: Procedure" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Agedashi_Tofu&action=edit&section=4" title="Edit section's source code: Procedure"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div> |
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<ol><li>Cut the soft tofu into rectangular pieces about 1 <a href="/wiki/Cookbook:Inch" title="Cookbook:Inch">inch</a> thick.</li> |
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<li>Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.</li> |
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<li>In pan, mix sauce ingredients, and heat in a pan until <a href="/wiki/Cookbook:Boiling" title="Cookbook:Boiling">boiling</a>. Turn off the heat.</li> |
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<li>Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.</li> |
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<li>Heat the oil to 355°F (180°C) for <a href="/wiki/Cookbook:Deep_Fat_Frying" title="Cookbook:Deep Fat Frying">deep frying</a>.</li> |
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<li>Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.</li> |
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<li>Remove and drain on <a href="/wiki/Cookbook:Paper_Towel" title="Cookbook:Paper Towel">paper towels</a>.</li> |
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<li>Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.</li></ol> |
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