Using washed satoimo taro roots, Musashi made two dishes: agedashi fried satoimo and taramosalata using satoimo. The agedashi fried satoimo taro’s flavor was so refreshing I couldn’t get enough of it.

My hope is that this recipe for the popular Japanese dish agedashi tofu will make you see (and taste) tofu in a different light. Serves 4 as an entree.

Agedashi tofu is a simple way to serve hot tofu. The Tsuyu sauce is light, the best way to highlight the deep complex flavours of Vitasoy Sprouted Egg Tofu. The tofu is deep fried, leaving the outer ...