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    • About Us
    • Board and Staff
    • Careers
    • Contact Us
    • Follow Us on Social Media!
    • Join Our Email List
    • Resources
    • Testimonies/PR
  • Donate
  • Become a Friend of the GVJCI
  • Events/Programs
    • GVJCI >
      • GVJCI Upcoming Events
      • 2022 Art Show
      • Bento Program
      • GVJCI Scholarship
      • Matsuri Bento-To-Go Fundraiser
      • TANOSHII Fun Camp >
        • Camper Registration
        • Counselor Registration
        • Testimonials
        • Camp Supporters
        • Activities
        • FAQ
      • Restaurant Fundraiser
      • Virtual Matsuri >
        • VM Main Page
        • VM Content Schedule
        • 2021 VM Art Gallery
        • Entertainment
        • Food
        • Martial Arts
        • Matsuri Memories
      • Seniors >
        • TNK Classes
        • Smartphone/Tablet Class
        • Food Distribution >
          • Greeting Card Program
        • Tomo Cafe | 友カフェ
      • Recurring Events >
        • Day Of Remembrance >
          • DOR 2022 >
            • Big Band Music in Camp
            • Camp Comedy Performances
            • Japanese Cultural & Performing Arts
            • Fine Art >
              • Amache & Heart Mountain
              • Arts & Crafts
              • Henry Fukuhara
              • George Hoshida
              • Minidoka
              • Rohwer
              • Tanforan-Topaz Art School
          • DOR 2021 >
            • CSUDH Japanese American Digitization Project
            • Densho Campu Podcast
            • Lane Ryo Hirabayashi Tribute
            • South Bay JACL Oral Histories Collection
        • Meditation & More Class
        • Virtual Matsuri >
          • Art Gallery
          • Entertainment
          • Food
          • Martial Arts
          • Scholarship Recipients
      • Past Events >
        • 2021 GVJCI Online Art Show Home Page >
          • Artists A-J
          • Artists K-M
          • Artists N-O
          • Artists P-Z
        • The Bridge: GVJCI Heritage Center >
          • Book Club
        • KonMari Method Workshops | こんまり®︎メソッドワークショップ
        • Oshogatsu
        • Oysters, Bites & Biiru
        • TABE-DORAIBU >
          • TABE-DORAIBU
          • Map & Partner Bios
          • POINT SYSTEM
          • FOOD PICTURES
    • Japanese Language School >
      • Japanese Language School >
        • JLS Graduates
    • Member Organizations >
      • Arts/Music/Dance >
        • Bando Hidesomi
        • Hawaiian Music Class
        • LA Men's Glee Club
        • Meito Calligraphy
        • Taiko
      • Health and Wellness
      • Martial Arts >
        • Gardena JCI Kendo
        • Gardena Judo Club
        • Gardena Kendo
        • Gardena Naginata
        • Kyudo Renmei
      • Service >
        • Evening Optimist Club of Gardena
      • Sports >
        • Sansei Baseball League
        • South Bay F.O.R Junior Sports Association
        • South Bay Youth Basketball
      • Youth >
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        • Boy Scout Troop 719
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  • How to Help
    • Become a Bento Buddy!
    • Giving Tuesday 11.30.21
    • Donate Your Car!
    • 2022 GVJCI Raffle Drawing
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    • Volunteer
    • Purchase a 2023 Calendar Ad
  • Facility Reservations
  • Blog
    • Blog Terms of Use
    • Want to write for us?

GVJCI Blog
ガーデナ平原日本文化会館ブログ

Not Your Typical Tofu: A Recipe for Agedashi Tofu

3/27/2017

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Stephanie Mayeda, GVJCI Social Media & Community Outreach Intern
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Tofu: a staple of Japanese cuisine! Although not particularly flavorful on its own, this cute, little cube of bean curd can be made into many light and delicious dishes including what is known as agedashi tofu. Don't know what that is exactly? Well, it's simply just tofu cut into cubes, coated with potato starch, fried, and served in a tasty broth with toppings to give it some zing! Serve this succulent side dish with a bowl of ramen and you got yourself a meal anyone would be envious of! And the best part? Even though it is fried, the coating itself is so light and crispy (and not at all greasy) that it really does kick guilt to the curb. Now, let's make some!

1. Cut tofu blocks into eighths and soak with paper towels for about 15-20 minutes).

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2. ​Bring fryer up to 350 degrees.
3. ​In the mean time, cut green onion and grate ginger for toppings.
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4.  Coat tofu blocks in katakuriko (potato starch) and fry until slightly golden brown. 
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Picture
5. Add broth ingredients together and bring to a boil to ensure dissolving of the sugar. ​
6. ​Pour broth in a small bowl with tofu topped with green onion and ginger. Enjoy!
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