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Non-fried Agedashi Tofu with Firm Tofu
Non-fried Agedashi Tofu with Firm Tofu

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We hope you got benefit from reading it, now let’s go back to non-fried agedashi tofu with firm tofu recipe. You can have non-fried agedashi tofu with firm tofu using 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Non-fried Agedashi Tofu with Firm Tofu:
  1. Use 1 block Firm tofu
  2. Prepare 1 Katakuriko
  3. Use 1 Vegetable oil
  4. Provide 1 Grated daikon radish
  5. Use 1 Green onions (chopped)
  6. You need Pouring Sauce
  7. Prepare 100 ml Water
  8. Prepare 2 tbsp Mentsuyu (3x concentrate)
  9. Prepare 2 and 1/2 tablespoons Mirin
  10. Use 1/4 tsp Dashi stock granules
Steps to make Non-fried Agedashi Tofu with Firm Tofu:
  1. [Make the sauce] Put all the pouring sauce ingredients in a pot. Bring to a boil, then turn off the heat.
  2. ※ You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half.
  3. Wrap the firm tofu with a paper towel and let it rest for a while before draining. Then cut the tofu into your preferred size.
  4. Pour a generous amount of vegetable oil into a frying pan. Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan.
  5. Make sure the pieces of tofu aren't touching each other. Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like).
  6. Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl.
  7. Pour the sauce from Step 1 over the tofu. Top with drained grated daikon radish and green onions.

Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season. There are many bars that serve. Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish that is a popular appetizer you can find in restaurants. It is deep fried tofu with a crispy crust formed by a potato starch coating. It is typically served with toppings such as grated daikon, katsuobushi (bonito flakes), scallion, nori, or.

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