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.

Watch how to make easy tofu recipe:

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Agedashi tofu in a bowl served with chopsticks

Agedashi Tofu


  • Author: Grace
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Tofu is coated with arrowroot flour in our recipe, instead of potato starch, and fried for a crunchy texture. Pour a warm sauce over tofu and serve. 


Ingredients

  • Non-GMO tofu, 400-500 gram 
  • Arrowroot flour, 2 tablespoon
  • Gluten-free Tamari sauce or soy sauce, 2 tablespoon 
  • Sake, 3 tablespoon
  • Low-carb sweetener (stevia, monk fruit, or erythritol), 1 tablespoon 
  • Dashi, (2 cup of water and dried kelp (Kombu)) 
  • Chopped scallions or grated daikon for garnish

Instructions

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 putting dried kelp in a pot. 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.

Notes

  • You can use a regular soy sauce if you are not restricted by a gluten-free diet.
  • You can use fish broth if you are not following vegan/vegetarian diet. 
  • Category: Dinner
  • Method: Frying
  • Cuisine: Japanese

Keywords: Gluten free agedashi tofu, gluten free Japanese, gluten free tofu recipes, sugar free recipes, easy tofu recipes