Low Sodium Agedashi Tofu
Delight in the classic Japanese flavors of Agedashi Tofu with a healthier twist in this **Low Sodium Agedashi Tofu** recipe. This dish features crisp, golden cubes of firm tofu lightly coated in cornstarch and flash-fried to perfection, then bathed in a savory, umami-rich broth made from low sodium dashi, soy sauce, and sweet mirin. Garnished with grated daikon radish and fresh green onions, it offers a perfect balance of texture and taste that's both light and satisfying. With just 15 minutes of prep and 20 minutes of cooking, this recipe is a quick and easy way to enjoy a restaurant-quality Japanese favorite at home, all while keeping your sodium intake in check. Serve this comforting dish as an appetizer or light main course, and savor the perfect harmony of crispy tofu and flavorful sauce!
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Ingredients
- 14 oz firm tofu
- 1 cup cornstarch
- 2 cups vegetable oil
- 2 cups dashi stock (low sodium)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 tablespoon daikon radish, grated
- 2 tablespoons green onions, thinly sliced
Directions
Step 1
Start by draining the tofu: Place the block of firm tofu on a plate and cover it with another plate. Weigh it down with a heavy object like a can or a small pot. Let it sit for about 15 minutes to remove excess moisture.
Step 2
While the tofu is draining, prepare the sauce: In a small saucepan, combine the low sodium dashi stock, low sodium soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves. Turn off the heat and keep the sauce warm.
Step 3
Once the tofu is well-drained, cut it into even cubes, usually about 1 inch in size.
Step 4
Pat the tofu cubes dry with a paper towel to ensure they're as dry as possible, which will help them fry up crispier.
Step 5
Pour the cornstarch into a shallow dish and roll each tofu cube in the cornstarch until lightly coated. Shake off any excess.
Step 6
Heat the vegetable oil in a large saucepan or deep frying pan over medium-high heat. You'll need enough oil to cover the tofu pieces completely.
Step 7
Once the oil is hot (test by dropping a small piece of tofu—if it bubbles immediately, it's ready), carefully place the tofu cubes into the oil using a slotted spoon. Fry them in batches if necessary to avoid overcrowding the pan.
Step 8
Fry the tofu for 3-4 minutes on each side or until golden and crispy. Remove the tofu with a slotted spoon and drain on a plate lined with paper towels.
Step 9
To serve, place the tofu cubes in shallow bowls. Pour the warm sauce over the tofu and garnish with grated daikon radish and sliced green onions.
Step 10
Serve immediately while the tofu is hot and crispy, and enjoy your low sodium version of Agedashi Tofu.
Nutrition Facts
| Serving size | (1467.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4293.9 |
| Total Fat 437.0g | 0% |
| Saturated Fat 62.1g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1422.7mg | 0% |
| Total Carbohydrate 94.7g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 25.5g | |
| Protein 47.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 638.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 780.7mg | 0% |
Source of Calories