By Popular Demand, Wen’s Agedashi Tofu Recipe!

Agedashi Tofu

By Wen Chang

The crowd loved this dish! OIT's Wen Chang demonstrating how to prepare agedashi tofu as part of Asian Heritage Month at STU Library
The crowd loved this dish! OIT’s Wen Chang demonstrating how to prepare agedashi tofu as part of Asian Heritage Month at STU Library
  • Silky Tofu (Silky tofu is extremely delicate, so handle with care)
  • Panko Bread Crumbs
  • Roasted Seaweed
  • Scallion
  • Daikon
  • Dry Fish Flakes (Omit if you are a vegetarian)
  • Sesame Seeds
  • Ponzu Sauce
  • Tempura Sauce
  • Sesame Seed Oil
  • An Egg
  • Pinch of Sugar
  • Vegetable Oil or Canola Oil

Cut the whole scallion, except the roots, into tiny pieces

Peel the daikon; grate it using ginger grater and toss excessive juice

Mix 2 parts ponzu sauce with 1 part tempura sauce in a bowl

Add 1 teaspoon of sesame oil and a pinch of sugar into the ponzu/tempura sauce mixture

Whisk the egg in a separate bowl

Get the tofu out of the box, pat it with paper towel to get rid of the extra water, and cut it into small rectangular pieces, about 1 inch X 1.5 inches

Pour the bread crumbs onto a large plate

Drench the tofu with the egg batter (you need the egg batter to help the bread crumbs stick to the tofu. Replace bread crumbs and egg batter with corn starch if you are a vegetarian)

Heat the vegetable oil or canola oil in a non-stick pan and make sure you have enough oil to submerge the tofu. If you see smoke coming up from the oil that means the oil is too hot, and you should lower the temperature. Fry the tofu until it’s golden, scoop it out, and set it on some paper towels to drain the unwanted oil.

Get a pair of scissors, and cut the roasted seaweed paper into thin strips

Put a few pieces of the fried tofu on a plate. Add 1 teaspoon of the grated daikon on top of it, layer on some strips of roasted seaweed and dry fish flakes, sprinkle some scallions and sesame seeds, and pour a tablespoon of the sauce mixture onto it. Serve!

You can always add or reduce the condiments according to your preference

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