 Agedashi dōfu, fried tofu | |
| Place of origin | Japan |
|---|---|
| Serving temperature | Side dish |
| Main ingredients | Tofu,potato starch,corn starch,negi,daikon |
Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is aJapanese hottofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted withpotato starch orcornstarch and thendeep-fried until golden brown. It is then served in a hot broth (tentsuyu) made ofdashi,mirin, andshō-yu (Japanese soy sauce), with finely-choppednegi (a type ofspring onion) and grateddaikon orkatsuobushi (dried skipjack tuna flakes) sprinkled on top.[1]
Agedashi dōfu is an old and well-known dish. It was included in Japanese tofucookbook entitledTofu Hyakuchin (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
Whileagedashi dōfu is the best-knownagedashi dish, some other dishes may be prepared with similar techniques. These includeagedashinasu (揚げ出し茄子), using eggplant.
.jpg)
| Shushoku |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Okazu | |||||||||
| Soup (shirumono) | |||||||||
| Set menu | |||||||||
| Beverages |
| ||||||||
| Snacks,sweets, andwagashi | |||||||||
| Fruit | |||||||||
| Ingredients and condiments | |||||||||
| Utensils | |||||||||
| Lists | |||||||||
| Related | |||||||||
Soy (Glycine max) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| General |  | ||||||||||||
| Soy-based dishes | |||||||||||||
| Plant milk | |||||||||||||
| Meat analogues | |||||||||||||
| Sauces and condiments |
| ||||||||||||
| Other foods | |||||||||||||
| Biochemicals |
| ||||||||||||
| Companies | |||||||||||||
| Other |
| ||||||||||||
