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!
Let me know what you think!
My next adventure with agedashi tofu will be with homemade tofu. Get excited!! I know I am!!
Here is another version of the recipe. The sauce is slightly different, but the taste is just as good!
For those keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!
In case you missed them, here are some of my other Japanese recipes!
- Kinako Ice Cream with Kuromitsu
- Japanese Style Broccoli Salad with Egg and Ham
- Japanese Style Potato Salad with Ham
- Creamy Mentaiko Pasta with Fresh Spaghetti
- Omusubi (Japanese rice balls) with tuna, salted salmon, and umeboshi
- Japanese Radish Salad with Tuna and Radish Sprouts
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Japanese Style Macaroni Salad with Tuna
- Japanese Green Tea Ice Cream (egg yolk free!)
- Mizuna (Japanese Mustard Greens) with Garlic and Bacon