Fakten über: Agedashi tofu
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Agedashi dōfu is a Japanese way to serve hot tofu. Silken firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu, with finely chopped negi, grated daikon or katsuobōshi sprinkled on top.
History
Agedashi dōfu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
Other agedashi dishes
While agedashi dōfu is the best-known agedashi dish, some other dishes may be prepared with similar techniques. These include agedashinasu (揚げ出し茄子), using eggplant.