Agedashi Tofu (揚げ出し豆腐)
Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just couldn’t be better because I had some leftover tofu in the fridge and a bag of bonito flakes in the pantry.
I discovered agedashi tofu only a few years when my friend came to visit. We took her to our favorite izakaya in Orange County and the first thing she ordered was agedashi tofu. I became an instant fan after the first bite as I love tofu and the sweet tentsuyu broth made of dashi, mirin, and soy sauce is just so flavorful…
Anyway, here is the agedashi tofu recipe from “A Cook’s Journey To Japan.” You can also get other popular Japanese recipes here. The pictures were shot with Canon 5D Mark II, the camera that I am using for my cookbook.
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