How to Make Appetizing Pan fried crispy Japanese agedashi tofu

Pan fried crispy Japanese agedashi tofu. Tofu is made of condensed soy milk that is pressed into blocks. It is a great plant-based source of protein. Garnish crispy garlic tofu with sesame seeds and green onion.

This unique appetizer is crispy on the outside and My family loves tofu dishes but my son especially is crazy about agedashi tofu. This is one of his favorite tofu dish that I make for him along. Agedashi tofu is a popular appetizer usually served in Izakaya, Japanese style bar and many Japanese restaurants. You can have Pan fried crispy Japanese agedashi tofu using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan fried crispy Japanese agedashi tofu

1. You need 1/2 of Regular firm tofu.
2. It's 1/2 cup of flour.
3. Prepare 1 of egg.
4. It's of grated daikon (raddish).
5. It's 1 cup of bread crumbs.
6. Prepare of katsuobushi (bonito flakes).
7. It's of nori.
8. You need of tsuyu.

Traditionally tofu is coated with potato starch and deep fried to create the texture that is crispy outside and soft inside. The fried tofu is then served with tentsuyu or tempura. This pan-fried sesame garlic tofu will change the way you feel about tofu if you aren't already a tofu fan! As an Amazon Associate I earn from qualifying purchases.

Pan fried crispy Japanese agedashi tofu instructions

1. Cut 1/2 tofu into 4 blocks then wipe the tofu with paper towel.
2. Coat the tofu blocks, start with flour, egg then bread crumbs.
3. Pan fried the tofu per side for 2 minutes, there's no skill at all😂.
4. Served with grated daikon, katsuobushi (bonito flakes) nori and tsuyu, and,,,,, where's my beer?!.

If you've claimed yourself not a tofu fan, you probably just haven't had tofu the. This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion. Reviews for: Photos of Japanese Agedashi Tofu. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars.