Japanese is one of my favourite cuisines, and agedashi tofu is one of the best appetizers, so you can imagine how stoked I was when I found out how easy it is to make!
Although I loved the flavour of dashi broth, I always removed the tofu from it right away, because it made it soggy. The biggest reason I ordered agedashi was for that perfectly crispy outside, combined with the soft tofu inside. Since dashi isn’t vegan anyway, it was an easy call to swap it for something else.
Instead, I whip up a couple quick, delicious sauces – a sweet turmeric mango sauce, and a spicy sri racha aioli. The flavours are amazing, and it means my tofu stays perfectly crispy! Hooray!!
I am not joking when I say it is SO EASY to make this delicious treat at home. If you can cut tofu into cubes, pat it dry, cover it in potato starch, and put it a pan with some hot oil, you can make perfectly fried tofu bites any time you want!
The tofu needs to be very dry before you fry it, otherwise it will not turn crispy. Take your tofu out of the package, rinse it well, then cut it into cubes. Wrap the tofu in a tea towel, and gently press around all edges of each piece to squeeze out excess moisture.
Lay the tofu cubes on a plate lined with paper towel to absorb further moisture while you get your oil and potato starch ready. Coat each piece fully in the starch. If the tofu still feels damp after dredging, or all the starch gets absorbed, coat each piece one more time.
Make sure to give each cube space when placing them in the frying pan, otherwise they will stick together.
The sauces I drizzle on this agedashi tofu pair so well together, and the colour combination is too darn cute. Just be careful not to mistake the mango aioli for a smoothie like I did. I completely forgot what I was doing for a second and started drinking the whole thing! Haha! Just too tastyyyy….
Well nowww… shall we?
Sweet N' Spicy Agedashi Tofu
Perfectly crispy on the outside, soft and light on the inside, and smothered in lip smackin' sauces - this Agedashi Tofu will knock your socks off!
For the Agedashi Tofu:
- 350 gram package medium-firm organic tofu
- potato or corn starch for dredging
- grape seed oil for frying
- salt to sprinkle
For the Turmeric Mango Sauce:
- 1 cup fresh or frozen mango chunks
- ¾ cup vegan mayonnaise
- ½ cup unsweetened coconut yogurt
- 1 tbsp lime juice
- 1 tbsp lime zest
- 1 tbsp maple syrup
- 1 tsp. turmeric
- ¼ tsp red pepper flakes
- ¼ tsp salt
For the Sri Racha Aioli:
- vegan mayonaise
- sri racha
For the tofu:
Remove the tofu from the package and rinse well.
- Cut into cubes, and squeeze each piece gently with a tea towel to remove moisture.
- Lay the cubes on a paper-towel lined plate to absorb further moisture.
Fill a medium skillet with grape seed or other frying oil to a level that will cover just over half of the tofu.
- Heat the oil to medium heat.
Meanwhile, add a few tablespoons of potato or corn starch to a small bowl, and coat each piece of tofu thoroughly. If the tofu still feels slightly damp after doing this, give it a second coating.
Once the oil is hot, fry one test cube of tofu. It should make lots of bubbles right away, but should not brown. If the oil starts to smoke at any point, turn the heat down and remove the pan from the burner for a couple minutes.
- Fry the tofu for 2 minutes per side. They will turn slightly golden/yellow when done, but you do not want them to brown.
Place the fried tofu on a plate lined with paper towel to absorb excess oil, and sprinkle with salt.
Plate, top with sauces and green onion, and serve immediately.
For the Mangio Aioli:
Combine all the ingredients in a small blender (a nutribullet or ninja work great.)
- Blend until smooth and creamy.
Pour the sauce into a squeeze bottle if you want your tofu to look fancy pants.
For the Sri Racha Aioli:
Combine some vegan mayo with a tablespoon or two of sri racha, and pour into a squeeze bottle.
As always, nutritional information is a rough estimate, and is for the tofu only. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
If you’re cravin’ more delicious snacks and appetizers, be sure to check out my Spicy Red Pepper Hummus, Easy Olive Tapenade, and Smoky Garlic Cheese Sauce With Roasted Broccoli. All are guaranteed to make your drool hit the floor!