Agedashi tofu is a great little appetizer for parties, or just for a brunch for two. It’s got a tangy and spicy sauce with the crunch of fried tofu and green onions.
You can eat this just on its own, or you can serve it with a small bowl of miso soup and an orange vinaigrette salad. It’s best served up right after it’s cooked so the tofu holds it’s crunchy on the outside and soft on the inside texture.
Sometimes in restaurants this is served up in bigger cubes, but a lot of people find that to be a little too “mushy” for their tastes. I personally love both, but I made smaller cubes because they’re easier to fry and have a nice crunch. Feel free to adjust the size of the tofu depending on your tastes.
- 3 tbsp. vegetable oil for frying
- 300g silken tofu, cut into 1 inch cubes
- 1/2 cup corn starch
- 3 tbsp. mirin
- 2 tbsp. soy sauce
- 1 tsp. wasabi
- 1 tbsp. sriracha hot sauce
- 1 tsp. red chili paste
- 1 tbsp. miso
- 1/2 tsp. toasted sesame seeds
- Green onions for garnish, thinly sliced
Heat oil in a medium-sized saucepan. Take 2 paper towels and lightly press on tofu to remove excess liquid. Coat each square of tofu in corn starch and fry in oil for 3-4 minutes, turning halfway through. Edges should be slightly golden brown. Repeat with remaining tofu and place on a plate with a paper towel to remove excess oil.
In a small bowl, mix together mirin, soy sauce, wasabi, sriracha, red chili paste, miso and toasted sesame seeds.
Evenly divide tofu into small bowls and pour sauce over both. Garnish with green onions and serve immediately.