Low Sodium Agedashi Tofu
Delight in the authentic flavors of Japanese cuisine with this Low Sodium Agedashi Tofu recipe, a lighter, health-conscious twist on a beloved classic. Featuring crispy, golden cubes of firm tofu coated in cornstarch and fried to perfection, this dish is paired with a delicate, savory sauce made from low sodium dashi stock, soy sauce, mirin, and a touch of sugar for balance. The rich umami flavors are complemented by fresh garnishes of grated daikon radish and thinly sliced green onions, offering a vibrant contrast to the tofu’s satisfying crunch. Perfect for a healthy appetizer or light entree, this quick and easy recipe retains all the comforting essence of traditional Agedashi Tofu while being mindful of sodium levels. Whether you’re looking to embrace Japanese flavors or enjoy a restaurant-quality dish at home, this recipe will surely impress your taste buds.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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
Instructions
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.
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.
Once the tofu is well-drained, cut it into even cubes, usually about 1 inch in size.
Pat the tofu cubes dry with a paper towel to ensure they're as dry as possible, which will help them fry up crispier.
Pour the cornstarch into a shallow dish and roll each tofu cube in the cornstarch until lightly coated. Shake off any excess.
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.
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.
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.
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.
Serve immediately while the tofu is hot and crispy, and enjoy your low sodium version of Agedashi Tofu.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 286 mg | 6% | |
*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.
