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

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.

Questions

Can I make Tofu Agedashi gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tofu Agedashi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tofu Agedashi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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