Have you ever had agedashi at a Japanese restaurant? I can’t get enough of this dish. Tofu pieces are quickly sautéed in hot oil until each side is golden brown and crisp. Presented on a simple rectangular platter, the agedashi is accompanied by a sweet sauce of dashi, mirin, and soy sauce broth. No matter what else I am ordering, this is always on my list.
In the spirit of this dish, I developed these two recipes. The fried tofu is exceptionally crispy, but there is a good amount of oil in this recipe. The oven-baked method isn’t quite as crispy but is still crisp and tasty.
Depending on how you are serving these crispy nuggets, you can cut them into squares, rectangles, or triangles. I like to serve either of these preparations on a bed of vegetable cauliflower rice or mixed greens. Plain rice and some steamed bok choy, spinach, or broccoli would also be happy accompaniments.
Fried Crispy Tofu With Balsamic-Soy Glaze
Serves 2 to 4- 1 (16-ounce) package extra-firm or firm tofu, cut crosswise into 2 (1-inch-thick) slices
- 1/4 cup cornstarch
- Grapeseed oil
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- Freshly ground black pepper
- Mixed baby greens
- Chopped parsley or chives, for optional garnish
Drain the tofu pieces and place on a cutting board. Cut into desired pieces. I like 2-inch squares, or you can do 4 triangles. Place the cornstarch on a plate and dredge the tofu on all sides. Place on a large plate and reserve.
Add the oil to an 11-inch nonstick or cast-iron pan on medium-high heat. Arrange the tofu pieces in the hot oil and cook on each side until nicely browned, about 3 to 4 minutes. Don’t crowd the pan. Add more oil if needed and cook the remaining tofu as above. Make sure the pieces are browned on both sides. Remove from pan and drain on paper towels.
For the glaze: In a small saucepan, combine the vinegar and soy sauce and salt and pepper. On medium-high heat, reduce the mixture until it is syrupy. Whisk to combine.
Oven-Baked Crispy Tofu With Balsamic Drizzle
Serves 2 to 4- 1 (16-ounce) package extra-firm or firm tofu, cut crosswise into 2 (1-inch-thick) slices
- 2 tablespoons mayonnaise
- 1 tablespoon cornstarch
- 1 teaspoon favorite seasoning salt
- Store-bought balsamic glaze, for garnish
Drain tofu and transfer to a cutting board and cut each slab on the diagonal, creating 2 triangles for each piece for a total of 4. Pat them dry with paper towels. Place the tofu pieces on a parchment lined sheet pan.
In a small mixing bowl, combine mayonnaise, cornstarch, and seasoning salt together and mix until it resembles a paste. Spoon equal amounts of paste on top of each tofu piece. With your finger or small spoon, spread the paste on top and sides.
Bake until tofu is crisp and golden brown, 25 to 35 minutes. Place on serving plates and drizzle balsamic glaze on top of each piece in a decorative pattern. Serve immediately.
