Tofu Agedashi
Silken tofu lightly dusted in potato starch and fried until golden, then served in a savory dashi broth with daikon and ginger. A delicate Japanese restaurant classic made at home.
Ingredients
- 28 oz firm silken tofu (or soft tofu), drained, cut into 8 cubes
- 6 tbsp potato starch (or cornstarch)
- 4 cups neutral oil (vegetable or canola)
- 2 tsp kombu dashi powder (vegetarian dashi)
- 2 cups water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1/2 cup daikon radish, grated
- 1 tsp fresh ginger, grated
- 4 green onion, thinly sliced
- as needed katsuobushi (bonito flakes), optional for garnish
Instructions
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1
Pat 28 oz drained, cut into 8 cubes firm silken tofu (or soft tofu) very dry with paper towels. This is essential for crisp frying. Let it rest on a paper towel-lined plate for 10 minutes.
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2
In a small saucepan, combine 2 cups water, 2 tsp kombu dashi powder (vegetarian dashi), 2 tbsp soy sauce, and 2 tbsp mirin. Bring to a gentle simmer over medium heat, stir to dissolve the dashi, then keep warm on low heat.
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3
Heat 4 cups neutral oil (vegetable or canola) in a medium deep saucepan or wok to 350°F (175°C).
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4
Gently toss each tofu cube in 6 tbsp potato starch (or cornstarch) until all surfaces are coated. Shake off any excess.
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5
Fry tofu in batches — do not crowd the pan — until the coating is crisp and very lightly golden, about 3-4 minutes. Remove with a slotted spoon and drain briefly on paper towels.
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6
Divide the tofu among four small bowls or plates. Ladle the warm broth around (not over) the tofu to keep the crust crisp. Top each serving with 1/2 cup grated daikon radish, 1 tsp grated fresh ginger, 4 thinly sliced green onion, and katsuobushi (bonito flakes), optional for garnish if using. Serve at once.