Agedashi Tofu is a delicious yet simple side dish to accompany your Gyudon or Ramen dish. You could easily get this at any Japanese restaurant. But it gets tricky when it comes to the sauce since they usually include rice wine or sake. This is a simple teriyaki-style sauce that uses 3 main ingredients. If you don’t have Dashi stock on hand, any stock (I used fish stock) could be substituted in.
- ½ cup Cornstarch / Potato Starch
- 1 Silken Tofu
- 1 cup Dashi stock
- 2 tbsp Soy Sauce
- ½ tbsp Sugar
- 2 tsp Salt
- Spring Onion (optional topping)
- Use paper towels to gently dab the silken tofu.
- Slice the tofu into 8 smaller cubes and continue to use paper towels to gently dab each individual cube of tofu.
- Coat each and every side of the tofu cube with the cornstarch.
- When the oil is hot enough, you may begin to fry the tofu till each side is crisp but not too brown. Be sure to soak the extra oil off the tofu and set it aside.
- In a small saucepan, combine the dashi stock, soy sauce, sugar and salt. Stir the mixture and allow it to simmer. Adjust the taste to your liking with the sugar and salt.
- In a separate bowl, mix 2 teaspoons of cornstarch with some water till it dissolves.
- Add this cornstarch-water mixture into the sauce and let it simmer. This will thicken the sauce.
- When it’s ready, you can drizzle the sauce over the tofu or you can serve it on the side.