My mother would grind up toasted sesame seeds and pile it on top of the vegetables. The warm flavors that come from the soy, sesame oil and rice wine vinegar add that nice little twist to the familiar and complements pretty much any Japanese or other Asian dishes well. It adds a little life to your plain steamed vegetables. The Japanese-style dressing on the green beans is my interpretation of the dressing my mother used to make to put on top of a couple of vegetables like cooked spinach, green beans, and a few others. If you want something with umami, this sauce is it. The tangy/sweet/savory sauce is a nice light contrast to the little fried pieces of soy, too. I’ve always loved the combination of the hot, crisp crunch of the crust and the soft, smooth tofu. Basically, it’s a lightly-breaded deep-fried tofu that you dip in a tangy/sweet/savory soy-sauce dip, accompanied by grated daikon, scallions, or whatever else you want. Most people are usually familiar with tofu in things like miso soup, but perhaps not as much with agedashi tofu. This has been a cold week for June, so I was inspired to go to some of the foods that helped me warm my belly as a kid: Hot white rice, green beans with my home-made Japanese dressing, and agedashi tofu. © Miyo Wratten 2013Ĭomfort food to me has nothing to do with meat and potatoes, and everything to do with rice, hot miso soup and Japanese curry rice. Finished Agedashi Tofu with grated daikon, tentsuyu sauce and scallions.
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