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Agadeshi Tofu

How can I have a Japanese meal without the good old Agadeshi tofu, right? Simple and refreshing.

Anyway, as I'm typing out this post, my daughter said to me, "Wow! I have been hearing so much about dashi, soy sauce and mirin this week!" Ha! I guess a little bit too much Japanese cooking for this week. Well, at least my family enjoyed the meal.

Agadeshi Tofu

2 Packet Soft Tofu
Corn Flour
Some Grated Ginger
1 Red Chili, minced
1 Egg, Lightly beaten
Some Bonito Flakes
1 cup Dashi Stock
1 tsp Mirin
1 Tbsp Soy Sauce
1 Tbsp Sake


Cut the tofu into 6 or 8 squares for each packet. Drain the tofu well on a paper towel.

Prepare the sauce. Combine the dashi stock, mirin, soy sauce and sake. Bring it to a boil and set it aside.

Heat the oil over a moderate heat. Dip the tofu into the lightly beaten egg, then coat with corn flour and shake off any excess flour. Deep fry the tofu until light golden in color. Make sure to fry in small batches. Dish out and drain on paper towel.

To serve, arrange 3 or 4 pieces of fried tofu in a bowl. Ladle the soup into the bowl and top it with some grated ginger and minced red chili. If you like, top it with some bonito flakes. Serve immediately.


  1. Oh..OA...long time no see. Still interesting posting. Houuuu...solf tofu really interesting recipe...too many recipe I want to try and this is the one...

    Always enjoy and hungry when across your blog..

    Sending my best wishes for joyful holidays season.
    *~Merry Christmas & Happy New Year~*


  2. @Tan.wiratchada: Hope everything is okay and thanks for dropping by my blog :)

  3. Wow! I will love to make this one day!

  4. Gorgeous! I've been eating this dish for the longest time and never once thought to make it at home. Healthy and delicious, this makes a perfect light dinner.

    Never knew the tofu was coated with cornflour, either!


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