Tofu Agedashi

Name: Tofu Agedashi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
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

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.

40 minMediumServes 4260 cal/serving

JapaneseAppetizerStovetopVegetarianLow CarbDairy-FreeLow-SodiumPork-Free

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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

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.
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.
3

Heat 4 cups neutral oil (vegetable or canola) in a medium deep saucepan or wok to 350°F (175°C).
4

Gently toss each tofu cube in 6 tbsp potato starch (or cornstarch) until all surfaces are coated. Shake off any excess.
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.
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.

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Questions

What is 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. This reference files it under Japanese appetizer: made on the stovetop, rated medium and about 40 minutes start to finish.

How hot should the oil be for Tofu Agedashi?

For Tofu Agedashi, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Tofu Agedashi?

Step 1 reads: "Pat 28 oz drained, cut into 8 cubes firm silken tofu (or soft tofu) very dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for dashi in Tofu Agedashi?

The entry for Tofu Agedashi calls for 2 tsp kombu dashi powder (vegetarian dashi). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Is Tofu Agedashi low-carb?

A serving of Tofu Agedashi carries 15 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 75 percent of the budget; against a moderate 100 g low-carb day it is 15 percent.

Does Tofu Agedashi contain soy?

Yes: 28 oz firm silken tofu (or soft tofu), drained, cut into 8 cubes and 2 tbsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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