Agedashi tofu is a Japanese tofu dish which is made out of firm tofu that is lightly dusted with cornstarch then deep-fried until golden brown. It is then served in a hot broth made out of dashi, mirin and Japanese style soy sauce topped with spring onions and bonito flakes.
Agedashi tofu is a very well-known dish in Japan it was first seen on a 1782 Japanese all-tofu cookbook called Tofu Hyakuchin (“One hundred Tofu”). While this dish is a Japanese creation, Tofu is of Chinese in origin, it was said to be invented by Prince Liu An in between 179 BC – 122 BC. It is then introduced to Korea and Japan during the Nara period which is between the years AD 710 to 794, and then it spread out to other parts of East Asia by the help of the spreading Buddhism religion in the region as this is a very important source of protein in their diet. The word “tofu” came from the Japanese word “tofu” which then came from the Chinese word “doufu” which means “curdled beans”
For this recipe I have to give credits to one of my favourite food blogger Nami @ Just one cookbook, the first time I saw this recipe in her blog it then immediately got my attention and wanted to make one of my own as they look really simple to make. So here are the results of my version, thanks Nami it one of the most delicious healthy dishes that I had tried.
- Cut tofu into bite sized blocks then dust it lightly with cornstarch.
- Deep fry tofu in medium heat until it turns golden brown.
- Remove from heat and place on paper towel lined plate.
- Mix together dashi, soy sauce and mirin, set aside.
- Serve deep-fried tofu with sauce and top it with bonito flakes and spring onions.