Description

Agedashi Tofu presents a delightful contrast of textures and a harmonious blend of savory flavors. Cubes of firm tofu are lightly coated and deep-fried until golden and crisp on the exterior, yielding a remarkably soft and custardy interior. These delicate pieces are then gently submerged in a warm, umami-rich dashi broth, which is subtly sweet and savory. The dish is traditionally garnished with finely grated daikon radish, thinly sliced scallions, and a sprinkle of toasted sesame seeds, adding layers of freshness and a delicate crunch to each bite.

Ingredients

Scale

For the Tofu:
1 block (14-16 oz) extra-firm tofu
1/4 cup potato starch or cornstarch
Vegetable oil, for deep frying
For the Dashi Broth:
2 cups dashi stock (made from kombu and katsuobushi, or vegetarian kombu-shiitake dashi)
1/4 cup soy sauce
2 tablespoons non-alcoholic mirin-style seasoning
1 teaspoon sugar (optional, adjust to taste)
For Garnish:
1/4 cup grated daikon radish, lightly squeezed of excess liquid
2 tablespoons thinly sliced scallions
1 teaspoon toasted sesame seeds

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Instructions

**Prepare the Tofu:** Drain the tofu block and press it gently between paper towels or a clean kitchen towel for at least 30 minutes to remove excess water. This helps achieve a crispier texture. Cut the pressed tofu into 1-inch cubes.
**Coat the Tofu:** Place the potato starch or cornstarch in a shallow dish. Dredge each tofu cube thoroughly in the starch, ensuring an even coating on all sides. Shake off any excess.
**Fry the Tofu:** Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350-360°F (175-180°C). Carefully add the tofu cubes in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove the fried tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
**Prepare the Dashi Broth:** In a small saucepan, combine the dashi stock, soy sauce, non-alcoholic mirin-style seasoning, and optional sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil.
**Assemble and Serve:** Divide the fried tofu cubes among serving bowls. Pour the warm dashi broth over the tofu. Garnish each serving with a spoonful of grated daikon radish, a sprinkle of sliced scallions, and toasted sesame seeds. Serve immediately.

Notes

Ensure tofu is well-pressed to achieve the best crispy texture when fried.

Maintain a consistent oil temperature during frying to prevent the tofu from becoming greasy or burning.

For a vegetarian or vegan option, use kombu-shiitake dashi and ensure your soy sauce is vegan-friendly.

Agedashi Tofu is best enjoyed immediately after preparation to savor the contrast of the crispy exterior and soft interior.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 320 kcal
Fat: 20g
Carbohydrates: 20g
Protein: 18g