Agedashi Tofu with Savory Minced Chicken Sauce
Crispy and fragrant on the outside, soft and silky on the inside, this dish features silken tofu topped with a savory, ginger-infused Japanese-style minced chicken sauce. The gentle dashi flavor and the richness of the meat coat the tofu perfectly, making it an excellent side dish for rice or a great accompaniment to drinks.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Wrap tofu in paper towels, place a weight on top, and drain for 30 minutes → Chop vegetables, coat drained tofu with potato starch, and fry until crispy → Stir-fry minced chicken, ginger, and green onions in a pan, then add water and seasonings to simmer → Turn off the heat, stir in the potato starch slurry, then reheat to thicken → Pour the sauce over the fried tofu and garnish with chopped green onions
Cooking Steps
Brief Cooking Order
Wrap tofu in paper towels, place a weight on top, and drain for 30 minutes → Chop vegetables, coat drained tofu with potato starch, and fry until crispy → Stir-fry minced chicken, ginger, and green onions in a pan, then add water and seasonings to simmer → Turn off the heat, stir in the potato starch slurry, then reheat to thicken → Pour the sauce over the fried tofu and garnish with chopped green onions
Introduction
Crispy and fragrant on the outside, soft and silky on the inside, this dish features silken tofu topped with a savory, ginger-infused Japanese-style minced chicken sauce. The gentle dashi flavor and the richness of the meat coat the tofu perfectly, making it an excellent side dish for rice or a great accompaniment to drinks.
Step 1
Wrap the silken tofu in paper towels and place it on a tray. Place another tray on top along with a weight, such as a water bottle, and drain well in the refrigerator for 30 minutes.
Step 2
Finely mince the long green onion and ginger. Trim the ends of the green onion and slice it into thin rounds.
Step 3
Remove the paper towels from the drained tofu and gently pat dry with fresh paper towels. Spread potato starch on a tray and carefully coat the tofu on all sides, being careful not to break it.
Step 4
Pour frying oil to a depth of about 5mm in a frying pan and heat over medium heat for about 1 minute 30 seconds (approx. 170°C/338°F, when small bubbles form at the tip of wooden chopsticks). Gently place the tofu in the pan and fry without moving until the coating sets.
Step 5
After 1 to 1 minute 30 seconds, once the coating has set, flip the tofu. While supporting the sides, fry for a total of about 5 minutes until all sides are golden brown and crispy, then drain on a rack.
Ingredients List
Important Notes
Using silken tofu gives it a silky texture, but feel free to substitute with firm tofu if you prefer, as it is less likely to break. 💡
If you don't drain the tofu thoroughly, it may cause oil to splatter or make the coating soggy; ensure you drain it for at least 30 minutes. Be careful not to make the weight too heavy, or the tofu will collapse. ⚠️
When adding the potato starch slurry, be sure to turn off the heat and wait for the boiling to stop to prevent lumps. After adding, cook for another minute to remove the raw flour taste and achieve a clear, smooth consistency. 🍳
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...