Agedashi tofu (or
agedashi dofu) is a simple
Japanese way to serve hot tofu. Silken (
kinugoshi) firm tofu, cut into cubes, is lightly dusted with
potato starch[?] or
cornstarch[?] and then
deep fried until golden brown. It's then served in a hot
tentsuyu broth made of
dashi,
mirin, and
shoyu (Japanese soy sauce), and topped with finely chopped green
onions or grated
daikon. Eaten with
chopsticks.
Agedashi tofu is an old and revered dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (lit. "One hundred Tofu"). Along with chilled tofu (hiyayakko) and simmered tofu
(yudofu[?]), agedashi tofu is among the simplest of common tofu dishes.
All Wikipedia text
is available under the
terms of the GNU Free Documentation License