Description
Agedashi tofu is a classic Japanese dish of lightly fried tofu served in a warm, savory dashi-based broth that soaks into its crisp exterior and silky center.
Ingredients
Units
Scale
- 14 oz medium-firm tofu (or silken tofu)
- 1/4 cup cornstarch
- Neutral oil, for deep frying
Broth:
- 1 cup dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
Toppings:
- 3 tbsp daikon, grated
- 3/4 tbsp ginger, grated
- 3 green onions, thinly sliced
- Katsuobushi, for garnishing (optional)
Instructions
- Drain the tofu and gently pat dry with paper towels. Removing excess moisture helps the tofu fry properly.
- Cut into large cubes (about 2-inch pieces). For the tofu I buy, this usually means I cut it into sixths.
- Heat oil in a deep pan or pot to about 350°F (175°C).
- Lightly coat each piece of tofu in cornstarch, shaking off any excess. Carefully add the tofu to the hot oil and fry until pale golden and lightly crisp on the outside, about 2 – 3 minutes. Remove and drain on paper towels.
- In a small pot, combine dashi, soy sauce, and mirin. Warm gently over medium heat, but do not boil.
- Place the fried tofu in shallow bowls and pour the warm broth around the tofu (not over it!). Top with the daikon, ginger, green onions, and katsuobushi. Serve immediately while hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2