Description

Agedashi Tofu presents a delightful contrast of textures and flavors. Cubes of extra-firm tofu are lightly coated and deep-fried to achieve a golden, crisp exterior while retaining a soft, custardy interior. This fried tofu is then gently submerged in a warm, savory tentsuyu broth, a delicate balance of dashi, soy sauce, and a touch of sweetness. The dish is traditionally garnished with finely grated daikon radish, thinly sliced green onions, and a sprinkle of shichimi togarashi, adding fresh, pungent, and subtly spicy notes that complement the rich umami of the broth and the mild tofu.

Ingredients

Scale

For the Tofu:
1 block (14-16 oz / 400-450g) extra-firm tofu
1/2 cup potato starch (or cornstarch)
3–4 cups vegetable oil, for deep frying
For the Tentsuyu Broth:
1.5 cups (360ml) kombu dashi (kelp broth)
1/4 cup (60ml) soy sauce
1/4 cup (60ml) alcohol-free mirin (or mirin-style seasoning)
For Garnish:
2–3 inches daikon radish, grated
2–3 green onions, thinly sliced
Pinch of shichimi togarashi (Japanese seven-spice blend), optional

Cook Mode Prevent your screen from going dark

Instructions

**Prepare the Tofu:** Gently press the tofu block for at least 30 minutes to remove excess water. Wrap it in paper towels or a clean kitchen towel and place a heavy object on top. Once pressed, cut the tofu into 1.5-inch cubes.
**Coat the Tofu:** Place the potato starch in a shallow dish. Lightly dredge each tofu cube in the starch, ensuring it is evenly coated on all sides. Gently shake off any excess.
**Fry the Tofu:** Heat the 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 4-6 minutes, turning occasionally, until golden brown and crispy.
**Drain the Tofu:** Using a slotted spoon, remove the fried tofu from the oil and place it on a wire rack lined with paper towels to drain excess oil.
**Prepare the Tentsuyu:** In a small saucepan, combine the kombu dashi, soy sauce, and alcohol-free mirin. Heat over medium-low heat until warm, but do not boil.
**Assemble and Serve:** Divide the warm tentsuyu broth among serving bowls. Carefully place 3-4 pieces of fried tofu into each bowl. Garnish generously with grated daikon radish, sliced green onions, and a sprinkle of shichimi togarashi if desired. Serve immediately.

Notes

Pressing the tofu thoroughly is essential for achieving a crispy exterior and preventing oil splattering during frying.

Maintain a consistent oil temperature during frying for even browning and crispiness.

Serve Agedashi Tofu immediately after preparation to enjoy the optimal texture contrast.

For a deeper umami flavor, consider adding a small piece of dried shiitake mushroom to the dashi while heating.

Prep Time: 25 minutes
Cook Time: 15 minutes

Nutrition

Calories: 350-450 per serving (estimated, varies with oil absorption)
Fat: 25-35g
Carbohydrates: 25-35g
Protein: 18-22g