Low Carb Agedashi Tofu
Indulge in the rich flavors of **Low Carb Agedashi Tofu**, a guilt-free, gluten-free twist on the classic Japanese appetizer that’s as satisfying as it is nutritious. Featuring golden, crispy tofu cubes coated in coconut flour, this recipe swaps traditional wheat-based coatings for a low-carb alternative that pairs beautifully with fried textures. The succulent tofu is complemented by a light, umami-rich dipping sauce made from dashi stock, low-sodium soy sauce, and sweet mirin, creating a perfectly balanced flavor profile. Topped with grated daikon radish, sliced green onions, and a sprinkle of smoky bonito flakes, each bite bursts with contrasting textures and flavors. With avocado oil ensuring a healthy frying method, this dish is not only irresistibly delicious but also mindful of your dietary goals. Perfect for a light dinner or appetizer, this Japanese-inspired recipe is ready in just 30 minutes and serves four, making it your next favorite meal for both taste and health-conscious living.
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Recipe Information
Ingredients
- 400 g firm tofu
- 100 g coconut flour
- 250 ml avocado oil
- 250 ml dashi stock
- 2 tbsp low sodium soy sauce
- 2 tbsp mirin
- 50 g grated daikon radish
- 2 tbsp sliced green onions
- 1 handful bonito flakes (katsuobushi)
- 0.5 tsp sea salt
Instructions
Drain the firm tofu and wrap it in a clean kitchen towel. Place something heavy on top, like a skillet, to press out excess water. Let it rest for about 10 minutes.
Once the tofu is pressed, cut it into 8 equal cubes.
In a small dish, mix coconut flour with sea salt. This will be the coating for frying.
Roll each tofu cube in the coconut flour mixture, making sure each side is evenly coated. Shake off excess flour.
Heat the avocado oil in a deep skillet over medium heat. You can test the oil by dropping a small amount of flour mixture into it; if it sizzles, it’s ready.
Carefully place the tofu cubes into the hot oil, frying them in batches if necessary. Cook until each side is golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
For the dipping sauce, combine dashi stock, low sodium soy sauce, and mirin in a small saucepan. Heat over medium heat until just warmed through.
To serve, place the fried tofu cubes on a serving dish. Pour a small amount of the warm dipping sauce over them.
Garnish with grated daikon radish, sliced green onions, and a handful of bonito flakes. Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.5 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
