Agedashi Tofu
Crispy fried tofu cubes served in a savory dashi broth with scallions and bonito flakes. A classic Japanese appetizer with a delicate balance of textures and umami flavors.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 block (400g) firm tofu
- ½ cup potato starch or cornstarch
- 2 cups vegetable oil for frying
- 1 cup dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 2 stalks, sliced scallions
- 1 tablespoon bonito flakes
- 2 tablespoons, grated daikon radish
- 1 teaspoon, grated ginger
Instructions
- 1
Press tofu block between paper towels for 10 minutes to remove excess moisture. Cut into 1.5-inch cubes.
- 2
In a small pot, combine dashi, soy sauce, mirin, and sugar. Heat until steaming, then remove from heat and keep warm.
- 3
Heat oil in a 12-inch skillet to 340°F (170°C). Verify temperature with a thermometer.
- 4
Coat tofu cubes lightly in potato starch, shaking off excess.
- 5
Carefully lower tofu cubes into hot oil in batches. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- 6
Transfer fried tofu to a paper towel-lined plate to drain.
- 7
Divide warm dipping broth between two bowls.
- 8
Place fried tofu cubes into the broth. Top with scallions, bonito flakes, grated daikon, and ginger.
- 9
Serve immediately while the tofu is still crispy and the broth is hot.
Tools you’ll need
- paper towels
- sharp knife
- cutting board
- small pot
- 12-inch skillet
- deep-fry thermometer
- slotted spoon
- plate lined with paper towels
- microplane
- two serving bowls
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