Agedashi Tofu
Agedashi Tofu
Ingredients
For the Tofu
- 1 pound firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 2 cups vegetable oil, for deep frying
For the Dashi Broth
- 1 1/2 cups dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
For Garnish
- 1 tablespoon fresh ginger, grated
- 2 scallions, thinly sliced
Instructions
- 1
Press the tofu to remove excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast iron skillet or a few cans) on top and let it sit for at least 30 minutes. This step is crucial for crispy tofu.
⏱️ 5 min
- 2
While the tofu is pressing, prepare the dashi broth. In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm.
⏱️ 5 min
- 3
After pressing, unwrap the tofu and cut it into 1-inch cubes. In a shallow dish, whisk together the all-purpose flour and potato starch.
⏱️ 5 min
- 4
Dredge each tofu cube thoroughly in the flour and potato starch mixture, ensuring it's evenly coated on all sides. Gently shake off any excess.
⏱️ 5 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of tofu should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the coated tofu cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the fried tofu to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
To serve, divide the fried tofu among individual serving bowls. Ladle the warm dashi broth over the tofu. Garnish generously with grated fresh ginger and thinly sliced scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Agedashi Tofu
For the Tofu
- 1 pound firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 2 cups vegetable oil, for deep frying
For the Dashi Broth
- 1 1/2 cups dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
For Garnish
- 1 tablespoon fresh ginger, grated
- 2 scallions, thinly sliced
Instructions
- 1
Press the tofu to remove excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast iron skillet or a few cans) on top and let it sit for at least 30 minutes. This step is crucial for crispy tofu.
⏱️ 5 min - 2
While the tofu is pressing, prepare the dashi broth. In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm.
⏱️ 5 min - 3
After pressing, unwrap the tofu and cut it into 1-inch cubes. In a shallow dish, whisk together the all-purpose flour and potato starch.
⏱️ 5 min - 4
Dredge each tofu cube thoroughly in the flour and potato starch mixture, ensuring it's evenly coated on all sides. Gently shake off any excess.
⏱️ 5 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of tofu should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the coated tofu cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the fried tofu to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
To serve, divide the fried tofu among individual serving bowls. Ladle the warm dashi broth over the tofu. Garnish generously with grated fresh ginger and thinly sliced scallions.
⏱️ 5 min