Japanese 20 min

Agedashi Tofu

Name: Agedashi Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 block (14 oz) silken or soft tofu; 1/2 cup potato starch or cornstarch; Oil for deep frying; 1.5 cups dashi stock; 4 tablespoons soy sauce; 2 tablespoons mirin; 1 teaspoon sugar; 2 tablespoons daikon radish, finely grated; 1 teaspoon fresh ginger, finely grated; 2 green onions, sliced thin; 1/2 teaspoon katsuobushi (bonito flakes)

vegetariandairy-freehealthy

Ingredientsfor 2

220

Cal

10g

Protein

26g

Carbs

10g

Fat

11 block (14 oz) silken or soft tofu
21/2 cup potato starch or cornstarch
3Oil for deep frying
41.5 cups dashi stock
54 tablespoons soy sauce
62 tablespoons mirin
71 teaspoon sugar
82 tablespoons daikon radish, finely grated
91 teaspoon fresh ginger, finely grated
102 green onions, sliced thin
111/2 teaspoon katsuobushi (bonito flakes)

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Instructions

1
Drain tofu and press gently between paper towels for 20 minutes to remove surface moisture — this prevents dangerous splashing when frying. Cut into 8 equal rectangular blocks. Pat dry again just before coating.
2
Make the tentsuyu sauce: combine dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a simmer, stir until sugar dissolves, keep warm.
3
Heat oil to 350°F in a wok or pot. Lightly coat each tofu block in potato starch, tapping off any excess — the coating should be thin and delicate, not thick.
4
Fry tofu blocks 3–4 at a time for 3–4 minutes until the exterior is a very pale gold with a thin, crackly crust. The inside remains soft and custardy. Drain on a rack.
5
Ladle warm tentsuyu sauce into bowls (about 1/3 cup each). Place 2–3 fried tofu blocks gently into each bowl. Top with grated daikon, ginger, green onions, and a pinch of katsuobushi. Serve immediately while the exterior is still crisp.