Agedashi tofu, or what we call agedashi dofu (揚げ出し豆腐) in Japan, is made of soft or medium-firm tofu coated with potato starch and deep-fried so that the outer shell is crispy and the inside is smooth and custardy.
Right before serving, a warm tsuyu (sauce) is poured over the tofu to render an irresistibly umami flavor with a touch of sweetness. It is then garnished with a variety of toppings such as grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger. For a spicy kick, you can sprinkle it with a light dusting of shichimi togarashi.
AGE = FRIED
DASHI = Dashi Sauce
We're going to do this Karaage style and marinade the tofu in advance before we starch and fry it
INGREDIENTS
marinade = soy, ginger, mirin, ginger, garlic ( similar to kaarage cauliflower marinade )
TOFU = Compressed Tofu + tossed in potato starch + deep fried
SAUCE = "TSUYU"
2 cup soy sauce
2 cup mirin
1 cup sake
1 small small piece kombu
6 shiitake mushrooms
bring all to boil
simmer 7 minutes
remove kombu + mushrooms
strain
dilute with 2 cups water
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