Silken tofu, lightly coated, fried to a golden crust and finished with chopped shallots. A warm, meat-free classic served at Aikawa in Dollard-des-Ormeaux.
Agedashi tofu is one of the oldest dishes in the Japanese repertoire, and one of the simplest. Blocks of soft tofu are dusted, deep-fried just long enough to form a thin golden shell, then served hot so the outside stays crisp while the inside stays custard-soft.
The contrast is the whole point: a brittle surface giving way to something almost liquid. At Aikawa we finish ours with freshly chopped shallots, which cut through the richness and keep the dish light.
Aikawa is at Galeries des Sources in Dollard-des-Ormeaux, in the middle of the West Island. If you have been searching for agedashi tofu near you, we are a short drive from most of the island’s west end.
Agedashi is best eaten straight from the fryer, so we recommend ordering it in the dining room — but it travels well enough for take-out if you are close by.
Our agedashi tofu is prepared as a vegetarian dish and marked V on our menu. If you follow a strict vegan diet, mention it when you order and our kitchen will confirm the accompaniments.
Hot, as an entrée, topped with chopped shallots. It arrives before your main course and is meant to be shared.
Quite a lot. Edamame, yam tempura, vegetable tempura, miso soup, the Wakawow, Vegetarian, VegeTempura and Sunrise rolls, Inari nigiri, the tofu poké bowl and vegetable teriyaki are all meat-free.
Yes, our full menu is available for take-out and delivery. Fried dishes are at their best within a few minutes, so order it last.
Fried to order and brought to the table while it is still crackling. One of the quietest pleasures on our menu.