Agedashi Tofu

Agedashi Tofu is one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried. Then, the tofu is served in a savory broth with a few garnishes, like scallions, daikon, nori or ginger.

Course Appetizer

Cuisine Best, Japanese

Keyword dashi, deep-fried, fried, tofu

Level Beginner

Main Ingredient Tofu

Diet Dairy-Free, Low-Carb

Prep Time 10

Cook Time 10

Total Time 20

Servings small portions

Calories 117kcal

Equipment

Ingredients

for tofu

400 grams soft tofu
¼ teaspoon salt
vegetable oil (for frying)
¼ cup potato starch

for dashi

1 ½ cups dashi stock
2 teaspoons soy sauce
½ teaspoon granulated sugar
½ teaspoon salt

garnishes

140 grams daikon (peeled)
1 scallion (finely chopped)
1 small pack katsuobushi (optional)
Shichimi togarashi to taste (optional)

Grams + US Cups - US Standard

Instructions

Slice the block of 400 grams soft tofu in half one way, and then in half the other way to make 4 cubes. Sprinkle all sides of the tofu with the ¼ teaspoon salt and then place the tofu on a wire-mesh tray or cooking rack to drain for 20-30 minutes. This step is very important as excess water will make the oil spatter when you fry it.
400 grams soft tofu, ¼ teaspoon salt
While you wait for the tofu to drain, season the dashi by putting the 1 ½ cups dashi stock, 2 teaspoons soy sauce, ½ teaspoon granulated sugar and ½ teaspoon salt into a small saucepan and heating the mixture until the salt dissolves. Cover to prevent evaporation and keep it warm over low heat on a back burner.
1 ½ cups dashi stock, 2 teaspoons soy sauce, ½ teaspoon granulated sugar, ½ teaspoon salt
Grate the 140 grams daikon using the rasp side of box grater (or a dedicated daikon grater if you have one), and then pour it into a small wire-mesh sieve, pressing on the solids to drain off any excess liquid.
140 grams daikon
When you're ready to fry the tofu, add 1 ½ to 2 inches of vegetable oil into a heavy bottomed pot that's large enough to accommodate all the tofu and preheat to 360 degrees F (180 C). Prepare a wire rack lined with a triple layer of paper towels to transfer the tofu to when it's done frying. Add the potato starch to a plate.
vegetable oil
When your oil has reached the correct temperature, dry the tofu off thoroughly using paper towels, and then roll each block of tofu in the ¼ cup potato starch to coat every side with a thin even layer of starch. Dust off the excess starch and gently lower each block of tofu into the oil.
¼ cup potato starch
Fry the tofu until the sides have crisped and then use chopsticks or tongs to gently roll each piece of tofu over onto the other side. The tofu is done when all sides are crisp and the tofu looks slightly puffy. It should not be browned.
Transfer to the prepared rack and let it drain for a few moments before plating each block of tofu into a small bowl.
Top with the 1 small pack katsuobushi, daikon, and 1 scallion and then pour the hot dashi around the tofu. To add a dash of spice, sprinkle with Shichimi togarashi.
1 small pack katsuobushi, 1 scallion

Video

Nutrition