An izakaya ICONIC dish however made with my very own spin! The tofu is air-fried until golden crispy on the surface whereas nonetheless tender and silky on the within, frivolously dusted with shichimi togarashi, plated with avocado, and served with a refreshing umami broth.
Agedashi tofu or Agedashi dofu is a conventional Japanese dish, it is normally made from medium or typically gentle tofu, lower into cubes, coated and deep fried in oil til crispy, and served with a dashi broth plus toppings like grated daikon, scallions, and bonito flakes. You may need seen this dish at izakaya joints and it’s my must-order dish every time I’m going there.
This model right here is made with my very own twist. I air-fried the tofu as an alternative of deep frying to keep away from extra oil and it is truly simply as crispy! And I personally like a bit of kick so I dusted the tofu with shichimi togarashi, which is a Japanese spice mix with chili powder. Additionally, I added some avocado for a splash of colour, wholesome fats, and one other layer of silky velvety texture in distinction to the crispy tofu.
I used to be feeling lazy that day and didn’t really feel like making dashi from scratch, so I used the Yondu vegetable umami sauce, it is made from solely USDA natural soy beans, grains, and greens and it is sooo flavorful and saves a lot time and problem. However be happy to make use of any dashi you’ve or make your personal!
INGREDIENTS:
14 oz medium tofu
1/2 avocado
1 scallion
2 tablespoon Yondu vegetable umami sauce
1/2 cup arrowroot powder, or as wanted
1/2 tablespoon shichimi togarashi, choice
Oil spray
For the serving broth-
1/2 cup water
1 teaspoon Yondu vegetable umami sauce
TO MAKE:
– Reduce the tofu into most popular measurement and marinate with the Yondu sauce for a minimum of half-hour, throughout this time the surplus water contained in the tofu may also be drawn out, which helps the tofu to get crispy later;
– As soon as tofu is completed marinating, shake off any extra liquid, and coat with arrowroot powder on all sides evenly, spray with oil;
– Air fry at 400°F for quarter-hour, examine on them, flip, and add one other 5 – 10 minutes relying in your air fryer;
– In the meantime, chop the scallion, thinly slice the avocado, and blend and serving broth substances;
– As soon as tofu is golden crispy, mud them with shichimi togarashi whereas they’re nonetheless scorching so the spices can stick simply onto the tofu, that is non-compulsory, I personally like a bit of kick;
– Prepare the tofu and avocado on a plate, alternating the 2, prime with scallions, and pour the serving broth on prime;
– Serve scorching, take pleasure in!
