Pan Fried Agedashi Tofu with Shishito Peppers!
Today I wanted to share another version of agedashi tofu (揚げ出し豆腐).
This is one of my favorite appetizers to order in Japanese restaurants.
I love the crispy exterior that contrasts with a super soft tofu interior. These literally melt in your mouth.
The savory sauce is the perfect bath for these tofu blocks and shishito peppers add a spicy kick to the otherwise, unspicy dish!
Even better, you don’t need a deep fryer for these!
In fact, I just use a small skillet or fry pan. I also use olive oil to keep it as healthy as possible.
Watch the timelapse below to see how easy it is to make.
You can essentially divide making agedashi tofu into 4 steps
- Make the sauce
- Cube the tofu and coat with potato starch
- Fry tofu on all sides
- Serve with the sauce poured over while still hot!
2/15/18 Update- I recently did a live demo of agedashi tofu, which you can watch below –
Here is another version of the recipe. The sauce is slightly different, but the taste is just as good!
This is one of my most popular recipes, and for good reason! Please help me get the word out and Pin it~ !