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Sylvia Wakana - Agedashi Tofu
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Agedashi Tofu (Deep Fried Tofu) / 揚げ出し豆腐

Crispy deep-fried tofu in a flavorful tsuyu sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: agedashi tofu, japanese cooking, japanese recipe, tofu
Servings: 2

Ingredients

  • 1 block tofu
  • 4 tbsp cornstarch (or katakuriko - potato starch)
  • cooking oil to deep fry

Sauce

  • 1 cup dashi
  • 2 tbsp soy sauce
  • 2 tbsp mirin

Garnish

  • 1/4 cup daikon radish grated
  • katsuobushi (dried bonito flakes)
  • 2 green onions sliced

Instructions

  • Drain & lightly press the tofu (wrap in paper towel and press with a plate on top) for about 10-15 minutes.
  • Remove the tofu from the paper towels and cut into 6 pieces.
  • Cut the green onion into slices and peel/grate the daikon. Squeeze the water out of the grated daikon.
  • To make the sauce, in a small pot/saucepan, put in dashi, soy sauce, and mirin and bring to a boil. Once it's boiling, turn off the heat and set aside.
  • Heat oil in a large pot (or container of choice) to about 350F.
  • Coat the tofu in cornstarch.
  • Deep fry the coated tofu until they turn light brown and crispy.
  • Remove the tofu when done and put it on a paper towel or wire rack to drain the excess oil.
  • To serve, place tofu in a bowl or dish and pour in the sauce from the side (so you aren't wetting the top of the tofu). Garnish with daikon, katsuobushi, and green onions and serve immediately.

Notes

Recipe Created by: Sylvia Wakana (http://sylviawakana.com)