Enjoy cooking with recipe videos

Agedashi-Tofu With Yuzu Ankake Starchy Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Agedashi-Tofu With Yuzu Ankake Starchy Sauce.
Easy with a pan! Introducing deep-fried tofu (agedashi-tofu) with yuzu ankake starchy sauce. It doesn't use a lot of oil, so it's also recommended for people who don't like deep-fried foods. In addition to tofu, you can also add some vegetables, mushrooms, shrimp, and white-fleshed fish! Yuzu ankake starchy sauce can be used for other dishes, so please give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Firm tofu
    300 g
  • Starch
    as needed
  • Salad oil
    4 tbsp
  • (A)Starch
    1 tbsp
  • (A)Water
    1 tbsp
  • Yuzu
    1 tbsp
  • Yuzu
    as needed
  • (B)Japanese style granulated soup stock
    2 tsp
  • (B)Water
    200 ml
  • (B)Soy sauce
    1 tbsp
  • (B)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (B)Sugar
    1 tsp
  • (B)Sake
    1 tbsp

How to make

  1. Prepare. Drain the tofu. Combine the ingredient (A) and mix well. Shred the yuzu peel.
  2. 1. Cut the tofu into 8 equal pieces.
  3. 2. Coat Step 1 with starch. Dust the excess starch.
  4. 3. Heat cooking oil in a pan over medium heat, then add Step 2 and shallow-fry both sides until golden brown.
  5. 4. Heat the ingredient (B) in the pan over medium heat. Add the yuzu juice and the combined ingredient (A) and mix.
  6. 5. Add the yuzu peel to Step 4, mix lightly, and remove it from the heat.
  7. 6. Place Step 3 on a plate, pour over Step 5, and it's ready to serve.

Tips for cooking

After draining the firm tofu with a strainer, you can wipe it lightly with a paper towel for more peace of mind. When you put them in oil, put it gently. After you add the starch and water mixture, mix it quickly to thicken it all.

Recommended for you