Non-traditional Agedashi Tofu. Recipe

Non-traditional Agedashi Tofu.


  • Medium-firm tofu.
  • Green onions, chopped.
  • Sesame seeds, roasted.
  • A starch. (Potato, corn, something you can dust it in.)
  • Cooking oil.
  • Mirin.
  • Hoisin sauce.
  • Water.

How to make Non-traditional Agedashi Tofu.

I went to numerous sushi restaurants and ordered "Agedashi tofu." They didn't have that dashi broth that I'm used to, but this is good as well. It should be crispy on the outside and creamy silky on the inside.

  1. Cut your tofu into sticks or cubes and coat them in the potato starch or whatever starch you choose.
  2. Put oil into a shallow pan or a pot and heat it up.
  3. Deep fry the tofu pieces till outside is crispy. You can choose for it to be golden or just nice and puffed up on the outside.
  4.  In a bowl, mix the hoisin sauce with a smidgen of water (like a teaspoon full). Then put a little bit of mirin, mix.
  5. Remove the tofu, drain on paper towels then on another plate, put tofu on. Spoon the sauce on top of the tofu.
  6. Enjoy, if you want spicy, put some sriracha on the side.
  • worldpeas
    worldpeas says

    tofu? good! fried? even better! lol

  • Jaylene
    Jaylene says

    loooooooove fried tofu :) Esp. when it's all creamy on inside, then crispy on out!

  • JingJing
    JingJing says

    Does the tofu have to be drained before you dredge with the starch? (on paper towel with a plate on top)

  • Jaylene
    Jaylene says

    yeah, drain it and pat it with papertowel before dredging it in starch :)

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