Fried tofu cubes in a pool of dashi is one of the most quintessential platings in Japanese cuisine. Known as agedashi-dōfu, the dish has a cult following both within and beyond Japan, and aside from its flavors, the dish’s muted aesthetic reminds me of the understated yet elegance of traditional karesansui (dry landscape gardens).
What’s not traditional in Japan is using chickpea flour for tofu. Also called “Shan tofu” (a nod to the Shan people of Myanmar who created the food), it can be made with whole chickpeas, but, for simplicity and expedience, chickpea flour is ideal. Unlike soy tofu, where proteins are coagulated from soy milk, Shan tofu uses heat-set starch with the ochre chickpea hue amplified with turmeric.
Shan tofu is commonly sliced for salads and noodles. It’s easy to work with and fries remarkably well — even without powdering. It’s also easy to make in larger amounts, so feel free to scale up the recipe and experiment with other sauces or in different dishes. The tofu can be set in large or small containers, and, likewise, can be cooked as a block or smaller cubes.
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