Pop Japan

Tofu is also one of the staple sources of protein for the Japanese. Because of this, a lot of dishes and recipes has been made to give this custardy block of soy milk some twist in everyday meal. One of them is the agedashi tofu. It comes from the Japanese word age, which means "fried," and dashi which is a term for the broth wherein the tofu is served after. The silken tofu or soy milk blocks are cut into beatiful cubes, and lightly sprinkled with potato or corn starch before being fried into golden brown perfection. The broth that is served together with the tofu is actually made from dashi, mirin, shoyu, negi and bonito flakes.

Photo by Caroline Phelps. Licensed under Creative Commons. (https://creativecommons.org/licenses/by-nd/2.0/)

Tags: food, tofu, agedashi tofu, soy milk, fried tofu in broth, silken tofu, potato starch, corn starch, mirin, shoyu, negi, bonito