Agedashi tofu in a bowl served with chopsticks

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

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.

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