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Appetizers

Agedashi Tofu (Fried Tofu in Dashi Broth)

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20 min
Prep
10 min
Cook

Ingredients

  • 300 g firm silken tofu (10 oz)
  • 3 tbsp potato starch or cornstarch
  • Oil for shallow-frying
  • 150 ml dashi stock (2/3 cup)
  • 1.5 tbsp soy sauce
  • 1.5 tbsp mirin
  • 1 tbsp grated daikon radish
  • 1 tsp grated ginger
  • 1 spring onion, finely sliced

Method

  1. Press tofu between paper towels for 15 minutes to remove excess water, then cut into large cubes.
  2. Dust tofu cubes evenly with potato starch, shaking off excess.
  3. Heat 2 cm (3/4 inch) of oil in a pan to 180°C (350°F) and fry tofu cubes until golden and crisp on all sides, about 3-4 minutes.
  4. Meanwhile, warm dashi, soy sauce and mirin in a small saucepan until just simmering.
  5. Drain fried tofu briefly, arrange in a bowl, and pour the warm sauce over.
  6. Top with grated daikon, grated ginger and sliced spring onion before serving immediately.

Introduction: Agedashi tofu features lightly fried tofu served in a warm dashi-based sauce, a refined appetizer commonly found in izakayas and traditional restaurants, showcasing the contrast between crisp coating and silky tofu interior.

Cultural Background: Agedashi tofu features lightly fried tofu served in a warm dashi-based sauce, a refined appetizer commonly found in izakayas and traditional restaurants, showcasing the contrast between crisp coating and silky tofu interior.

Tips: Removing as much moisture as possible from the tofu before frying is key to achieving a crisp coating.

Variations: Some versions top with bonito flakes (katsuobushi) that gently move in the steam, or use grated yuzu zest for brightness.

Storage: Best eaten immediately; not recommended for storage as the coating loses crispness quickly.

Reheating: Not recommended for reheating; prepare fresh each time for best texture.

FAQs:

Q: Can silken tofu be substituted with firm tofu?

A: Yes, firm tofu holds its shape more easily when frying, though silken gives a creamier interior.

Q: Is this dish vegetarian?

A: It is vegetarian if a kombu-based dashi is used instead of bonito-based dashi.

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