Deep-fried tofu (Agedashi dofu) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 70) by Andrea Nguyen

  • green onions
  • canola oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute "Dashi stock" recipe on P215 for store-bought dashi, and Korean soy sauce for Japanese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Dashi stock" recipe on P215 for store-bought dashi, and Korean soy sauce for Japanese.

  • IvyManning on January 02, 2013

    A bit time-consuming (you have to brine the tofu to season it, then press it to remove liquid, then dredge it, then fry it), but that's the nature of the beast. You have to be careful to not over-cook the tofu, or it will be tough, the recipe wasn't adamant about that and maybe should have been. The sauce is thicker than you get in restaurants, for good reason. The slightly thicker sauce here doesn't make soggy tofu.

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