Tofu is coated with arrowroot flour for higher nutritional benefits than potato or cornstarch, and fried for a crunchy texture. Pour a warm gluten-free sauce over tofu and serve. This is a perfect dish you can enjoy as an appetizer or as a main dish.
Serving Size: 4
Gluten-Free Version of Popular Tofu Recipe
If you are looking for a gluten-free version of a popular Japanese dish Agedashi Tofu, just tweak a few things and come up with a delicious meal with contrasting textures. Tofu, coated with gluten-free flour from arrowroots, is fried for crispy texture. A simple, warm sauce from dashi, tamari sauce, sake, and low-carb sweetener is poured over to the tofu and immediately served. For Dashi (soup), you can use dried kelp called Kombu or mushroom for a vegan/vegetarian version. For non vegan/vegetarian version, you can also use a fish bag to make Dashi.
Ingredients for Gluten-Free Agedashi Tofu:
- Non-GMO tofu, 400-500 gram
- Arrowroot flour, 2 tablespoon
- Gluten-free Tamari sauce (or soy sauce if not restricted by diet), 2 tablespoon
- Sake, 3 tablespoon
- Low-carb sweetener (stevia, monk fruit, or erythritol), 1 tablespoon
- Dashi, (2 cup of water and dried kelp or Kombu)
- Chopped scallions or grated daikon for garnish
Instructions for Agedashi Tofu:
1. Drain water from tofu by putting something heavy on top for 30 minutes.
2. Cut tofu into cubes.
3. Coat tofu with arrowroot flour.
4. Make a sauce by boiling 2 cups of water and dried kelp (Kombu). Mix tamari sauce , sake, and low carb sweetener.
5. Deep fry coated tofu in a frying pan for two minutes per side.
6. Take tofu out and put in a bowl. Pour the warm sauce over tofu and serve with scallions or grated daikon.