Agedashi Tofu

Name: Agedashi Tofu
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300g Tofu (Silken), kinugoshi, drained and cut into 6–8 cubes; 3 tbsp Potato Starch, katakuriko, for coating; 500ml Neutral Oil, for deep-frying; 250ml Dashi Stock; 2 tbsp Soy Sauce; 2 tbsp Mirin; 1/2 cups Daikon, grated, well drained; 1 tsp Ginger, grated; 2 Scallions, thinly sliced; 2g Katsuobushi, bonito flakes

Agedashi Tofu is a comforting Japanese starter that pairs a delicate, silken interior with a light, crisp exterior and a fragrant umami broth. Each bite combines warm [Silken Tofu](367) fried to golden perfection with a savory dashi-soy-mirin sauce and bright, spicy garnishes for a harmony of texture and flavor. It’s elegant yet simple—perfect as an appetizer or a cozy side dish.

Agedashi Tofu is a comforting Japanese starter that pairs a delicate, silken interior with a light, crisp exterior and a fragrant ... Show more

Traditional Japanese Recipe

Health Grade

B · Healthy

Rating

4.1

Time

25 min

Price

1,68 €

Calories

250 kcal

low calorie

quick

easy

low carb

Method

Drain tofu

Line a plate or tray with paper towels and set the silken tofu on top. Let it sit for 10 minutes to shed excess moisture, then pat the top very gently and cut it into 6–8 cubes with a sharp knife and a light touch.

Prep garnishes

Grate the daikon, then squeeze it lightly in your hands or press it in a fine sieve until it’s moist but not watery. Grate the ginger and thinly slice the two scallions, then keep each garnish separate so you can top the bowls neatly later.

Make tentsuyu

Combine the Dashi Stock, Soy Sauce, and Mirin in a small saucepan. Warm over medium heat until it reaches a gentle simmer, then hold it there for 2 minutes so the flavors come together. Take it off the heat and keep it warm while you fry the tofu.

Coat tofu

Spread the Potato Starch in a shallow bowl. Working one cube at a time, roll the tofu very gently in the starch until every side has a thin, even coating, then lift it out and shake off the excess. Fry the cubes soon after coating so the starch stays dry and light.

Deep-fry tofu

Pour the Neutral Oil into a deep pot or heavy saucepan and heat it over medium heat until a pinch of starch sizzles immediately. Fry the coated tofu in a single layer for 2 minutes, turn the cubes carefully, then fry 2 minutes more until the crust is pale golden and crisp. Lift the tofu out with a slotted spoon and drain it briefly on a rack or paper towels.

Assemble bowls

Divide the warm broth between two bowls. Nestle the fried tofu into the tentsuyu, then top each bowl with the grated daikon, ginger, scallion, and a little Katsuobushi. Serve right away while the tofu is still crisp on the outside.