College Cuisine: Agedashi Tofu
By Koby Parry
Welcome back to another edition of College Cuisine! My higher-ups reached out to me and asked if I’d be able to publish a vegan recipe, so today we’ll be making Agedashi Tofu, a very simple and traditional dish. I enjoy this dish as an appetizer, but you can make it a main course if you just make more of it.
Agedashi Tofu
- 1 packet Firm tofu ~$2.13 ($2.13/lb)
- ½ cup Cornstarch ~$1.82 ($0.11/oz)
- ½ cup Water
- 3 tbsp Tsuyu ~$3.44 ($0.28/oz)
- Vegetable oil to fry ~$3.97 ($0.08/fl oz)
- Sliced green onions to garnish ~$0.88 each
Grand total: ~$12.24
Recipe total: ~$2.95
(All prices are estimates based off of Walmart.com)
Note:
Tsuyu can be a bit difficult to find in the local area, but there are plenty of Asian markets within an hour from here that will have it. The tsuyu you will find is usually concentrated, which means you will have to add water to it. If the brand you get isn’t concentrated, you can skip adding the water, and just add a half cup of tsuyu. Food Max in Harrisonburg has been recommended as the best option for finding international ingredients. You can also order it off of Amazon if you’re willing to wait or don’t have a car.
Agedashi Tofu
- Slice your tofu into your desired size (generally in half horizontally so you have two wide tofu slices), then pat down all the sides until dry.
- Thoroughly coat your tofu in cornstarch, dust off the excess, then set aside and let rest for ten minutes
- Set a small pot over medium-high heat, then add a ½ inch of oil.
- Fry your tofu for thirty seconds or until lightly browned, then flip and repeat.
- In a separate bowl, mix your water and tsuyu, then place your fried tofu into the broth. Garnish with green onions and enjoy.
If you enjoyed this recipe, be sure to check out the other ones we already have posted. Be sure to check back regularly for our new weekly recipes!
