Print Friendly and PDF
Agedashi Tofu
by Aji-no-moto

Tofu is a good plant-based source of protein and other nutrients such as calcium and phosphorus. For a crunchier tofu, make sure to drain well excess water. Wrap tofu in paper towel and place it on a cutting board, put another cutting board or plate on top of the tofu and squeeze lightly.

kusina ingredients 

  • 4 blocks firm tofu, washed and drained well
  • 2 cups dashi soup stock
  • ¼ cup cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp grated ginger
  • 2 tbsp grated radish
  • 1 tbsp chopped spring onions
  • 4 tbsp cornstarch dissolved in ¼ cup cold water
  • ¼ tsp Aji-no-moto® Umami Seasoning
  • oil for deep-frying

kusina instructions
1. Combine dashi stock, soy sauce, and mirin in a pan and bring to boil.

2. When the sauce boils, add starch mixture and mix quickly. 

3. Season with Aji-no-moto®, mix well and set aside. 

4. Cut each tofu in half and dredge with cornstarch.

5. Fry tofu in 350F oil until it turns brown.

6. Place each fried tofu in a small dish and pour the sauce over it. 

7. Top with grated ginger grated radish and spring onions.



Your daily source of delicious pinoy food, easy to prepare recipe guides, promos, and a lot more.

Post A Comment: