Agedashi Tofu with Mushroom Sauce
Agedashi Tofu is a traditional Japanese tofu dish, deep-fried and served in a flavorful dashi-based broth. The name 'Agedashi' is derived from the Japanese word 'Age,' meaning 'fried,' and 'Dashi,' a typical Japanese broth. This dish is revered for the contrast between the crispy fried exterior and the silky, soft interior of the tofu.
Ingredients
- 1 pkg Tofu
- Potato starch enough to coat
- Vegetable Oil for deep frying
Sauce
- 1/4 cup Mentsuyu
- 1 cup Water
- 1 pkg Shimeji mushroom make bite size
- 4 Shiitake mushroom sliced
- 1 tsp potato starch mixed with 2 tsp water
Garnish
- 1 tbsp Cilantro leaves
Instructions
- Tofu Preparation: Begin by draining and pressing the tofu to remove excess water. Then, cut the tofu into bite-size cubes and coat them lightly and evenly with potato starch.
- Frying the Tofu: Heat oil in a deep pan to around 350°F (175°C). Gently place the tofu pieces in the oil and fry until golden brown. This should take about 2-3 minutes. Once fried, place them on paper towels to drain.
- Making the Sauce: In a saucepan, combine Mentsuyu and water and bring to a gentle simmer. Add the Shimeji and Shiitake mushrooms and cook until they are tender. Thicken the sauce with a mixture of potato starch and water, stirring until it reaches a silky consistency.
- Serving: In a serving bowl, place the crispy tofu and pour the hot mushroom sauce over it. Garnish with fresh cilantro leaves to add a burst of color and freshness.