description Ankake Tofu Overview
Ankake tofu is a Japanese tofu preparation served with ankake, a thickened savory sauce. The sauce is commonly built from dashi or another stock with soy sauce and other seasonings, then thickened with starch; mushrooms, vegetables, or sliced aromatics may be added. Depending on the recipe, the tofu may be silken and gently heated or fried before the sauce is poured over it. It is a warm dish in which the glossy sauce supplies most of the seasoning and texture.
help Ankake Tofu FAQ
What is ankake sauce made from?
Ankake is a thickened savory sauce usually based on dashi or another stock, soy sauce, and seasonings. Starch such as potato or corn starch gives it its glossy, spoon-coating texture.
What kind of tofu is used for ankake tofu?
The dish can use silken or softer tofu, which works well with the warm sauce. The tofu is often heated gently so it keeps its shape while absorbing the ankake.
What ingredients are commonly added to ankake tofu?
Mushrooms, vegetables, and sliced aromatics are common additions. Shiitake, green onion, ginger, or carrots can add texture and flavor without changing the dish's basic tofu-and-sauce structure.
Is ankake tofu a soup or a stir-fry?
It is generally served as tofu covered with a thick sauce rather than as a thin soup. The word ankake refers to the starch-thickened sauce poured over the main ingredient.
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