Friday, October 3, 2008

Agedashi Tofu

Agedashi Tofu is an utterly delicious dish. It's a favorite in our house, and a fun dish to serve to people that think they don't like tofu. Believe it or not, it's easy to prepare, even on busy weeknights. The trick is to drain and lightly press your tofu, to remove any extra moisture. The tofu is coated with potato starch and then fried. The sauce quickly cooks while you're frying the tofu. It can easily fit into a 30 minute time frame, especially if you have someone helping you (my kids love to help when I'm making this dish). A simple cucumber salad (sliced cukes, rice wine vinegar and a splash of soy sauce or tamari) and some steamed brown rice round out the meal. Actually a rice cooker really helps out here too, because it cooks the rice without any work on your part. I do love my appliances!

Rather than type out the recipe, you can print it right off Everyday Dish, and watch the video too. I highly recommend that you try it out. It's so, so good!

I'll be back on Monday with another veganmofo post.

Have a great weekend!

XO Julie


tofufreak said...

i made this recipe almost everyday for a week this summer at my cousin's house :D she and the rest of the family loved it! (i did too!)

Sheree' said...

I have always coated my tofu with cornstarch. I am going to have to try potato starch. Is it the same as potato flour?

Have a great weekend!

julie hasson said...

Hi Tofufreak. I'm so glad you like it too! I am so impressed with your blog and all of your recipes. I actually have mooncake molds, but didn't have a recipe. I can't wait to try yours!

Hi Veg-a-nut! I really like using potato starch when I deep fry the tofu. Something magical happens when the hot sauce mingles with the fried tofu, and creates a very silky sauce thanks to the potato starch. It's not the same as potato flour, but I would definitely search it out. I usually buy the Bob's Red Mill brand, but any potato starch should do. It's around the same price as cornstarch, if I remember correctly.

aimee said...

Hi Julie! I've never before had a problem viewing any of the videos on EverydayDish but now I can't watch them. Is there something magical I'm missing with your new format? I'm on a Mac using Safari, if that makes a difference. Thanks!

Karla said...

julie, have you had the Agedashi Dofu at Yuko's on SE Gladstone (at 32nd approx.)? so delicioius! it's kinda pricey but it's got mushrooms and other veggies and is more of a soup.

allularpunk said...

holy hell, i love my rice cooker. i never was able to properly cook rice without it. and that tofu looks super yum! i think i've had some that looks like that in a restaurant recently... so yeah, awesomeness for restaurant quality terrific food!

Bex said...

I haven't tried potato starch to fry my tofu before. I should hunt some down.

Shellyfish said...

This sounds like it could become a favorite! Thanks!

Steffi said...

thanks for the inspiration! I love agedashi tofu, haven't had in for ages!

crystal said...

this looks so good! i can't wait to try it!

Jennifer said...

This dish looks superb. I can't wait until my daughter is old enough to help me with dinner. I hope it becomes an activity we both really enjoy doing together!

VeganView said...

That dish looks so good. Mouth watering right now...thanks for the inspiration!

Unknown said...

I just tried your recipe, and it was very good. I've never coated tofu with potato starch before. It was different than any other tofu dish I've ever had.

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