A while back I posted on Instagram a photo of Agedashi tofu – I made it for dinner for me and a friend when he joked just one too many times about my inability to cook. (I CAN cook, I just don’t LIKE to cook usually…) His reaction to a dish that I think is quite nice (especially when someone else makes it) was “how come all of these things that aren’t fish, taste like fish?”
I first tried Agedashi tofu when out for sushi – rather than starting with gyoza or tempura, me and a friend started with something new to both of us – and we both loved it!
Mine is not nearly as crispy, because I pan-fry mine instead of deep frying, but the flavour is pretty much the same.
I made it again recently and figured I’d share a few photos. I started off by picking my oil… the last time I made it, I used the Persian Lime extra virgin olive oil from Eau Claire Oil & Vinegar Bar, but this time I opted for the Blood Orange EVOO instead. I think I preferred the lime personally – the orange was good, but I think the lime gave a more suitable flavour.
I cut my medium-firm tofu into long rectangles… rather than square cubes.
All the recipes suggest soft tofu, but when I’ve used that it ends up mushy… I use medium instead.
I liked the LOOK of this better, though it did mean getting an even fry in a pan was harder. Next time – back to cubes again. These I shook in a plastic container (gently) with the lid (firmly) on, in some cornstarch. I think in the restaurant they use a LOT more cornstarch than I do too. From there, into the hot pan they went to fry up. I also blot them off when they’re done, to take off the excess oil.
The broth is made of dashi, hot water, and mirin… though I didn’t have any mirin, so I skipped that and put in some soy sauce instead. Most of my cooking is somewhat improvisational. This MIGHT be why some people get a little nervous when they ask ‘what are you making?’ and I reply with “I donno. We’ll find out when I’m done.” (And by ‘people’ I mean my housemate mostly..)
For a less improvisational approach, Japanese Cooking 101 has an ACTUAL recipe.
I topped it off this time with a furikake seasoning. Previously I topped it with a different furikake seasoning and some dried bonito flakes. YUM!
Tired of my friend teasing me about not cooking…. I made him walk with me to the Korean Grocery store… then made us Agedashi Tofu for dinner. "How come everything you put in here tastes like fish?" 😂 I used the Persian lime infused olive oil from #eauclairEVOO … super subtle, but it's there…. under the fish. Lol I also picked up a new #furikake seasoning…with cute little pink cod roe in it! 🐟🐟🐟🍚🐟🐟🐟 #agedashi #tofu #Calgary #culinary #sadism #JapaneseFood #cod #roe #nom #YYC #yum #calgaryEats #YYCeats #fish #dashi #bonito #bonitoFlakes