Agedashi dōfu facts for kids
Agedashi dōfu (which means "lightly deep-fried tofu" in Japanese) is a warm and popular dish from Japan. It is made with tofu that is cooked until it is crispy and golden brown.
To make Agedashi dōfu, soft tofu is cut into small cubes. These cubes are then lightly covered with potato starch or cornstarch. After that, they are carefully deep-fried until they look golden and crunchy.
The fried tofu is served in a warm, flavorful broth called tentsuyu. This broth is made from special Japanese ingredients like dashi, mirin, and shō-yu (Japanese soy sauce). Often, the dish is topped with finely chopped negi (a type of spring onion), grated daikon (a type of radish), or katsuobushi (thin flakes of dried fish).
History of Agedashi Dōfu
Agedashi dōfu is a very old and well-known dish in Japan. It was even mentioned in a famous Japanese cookbook about tofu. This book was called Tofu Hyakuchin, which means "One Hundred Tofu Dishes." It was published way back in 1782! The book also included other popular tofu dishes like chilled tofu (called hiyayakko) and simmered tofu (called yudofu).
Other Agedashi Dishes
While Agedashi dōfu is the most famous "agedashi" dish, the cooking method can be used for other foods too. "Agedashi" describes the way something is lightly deep-fried and served in a broth. For example, agedashinasu is a similar dish that uses eggplant instead of tofu.
See also
In Spanish: Agedashi tofu para niños
