‘Agedashidofu’ is a very popular Japanese dish but many people don’t try it at home because it needs to be deep-fried. How about this shallow-fried tofu? Enjoy the crispy outside and creamy inside with two different Mushroom Sauces that I often cook, or you can create your own yummy sauces.


4 Servings


2 blocks Fresh Medium Firm Tofu (Momen)
Salt & Pepper
Plain Flour
2 to 4 tablespoons Oil

  1. Place Tofu on slightly tilted cutting board or plate for a while to remove excess water. If thick, cut to 2 to 3cm thickness.
  2. Salt & Pepper Tofu and coat with Plain Flour.
  3. Heat Oil in a frypan and cook Tofu all sides until golden and crispy.
  4. Serve with a sauce.
  5. *Tip Prepare the sauce first, and serve Tofu while it is still crispy.

Garlic & Soy Mushroom Sauce


100g Shiitake, Shimeji or Enoki
1 clove Garlic *sliced
2 tablespoons Butter
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sake (Rice Wine) or Water
2 to 3 Spring Onion

  1. Prepare Mushrooms. Cut Shiitake, or tear Shimeji and Enoki into smaller pieces.
  2. Heat Butter in a frying pan and cook Garlic until aromatic. Add Mushrooms and cook until cooked though, add Soy Sauce, Mirin and Sake.
  3. Place cooked Tofu on a plate and cover with hot Mushroom Sauce. Sprinkle some chopped Spring Onion and serve.

Creamy Bacon & Mushroom Sauce


10 Button Mushrooms
2 to 4 slices Bacon
1 clove Garlic *sliced
1 tablespoons Olive Oil
100ml Cream
Salt & Pepper
Parsley *finely chopped

  1. Slice Mushrooms and cut Bacon into strips.
  2. Heat Olive Oil in a frying pan and cook Garlic and Bacon until aromatic and crispy. Add Mushrooms and Cream. Season with Salt and Pepper.
  3. Place cooked Tofu on a plate and cover with hot Creamy Mushroom Sauce. Sprinkle some chopped Parsley and serve.