Agedashi 🥢 Tofu

Description

Crispy outside, silky inside — golden cubes of tofu in a delicate soy–dashi broth with grated daikon and ginger 🤍. A warm, elegant starter with pure Japanese comfort.

Ingredients

• 🧈 Firm tofu: 400 g (14 oz), pressed 20 min
• 🌾 Potato starch (or cornstarch): 60 g (1/2 cup / 2.1 oz)
• 🛢️ Neutral oil for frying: 500 ml (2 cups / 16 fl oz)
• Broth (tentsuyu):
• 💧 Dashi: 240 ml (1 cup / 8 fl oz)
• 🧂 Soy sauce: 30 ml (2 tbsp / 1 fl oz)
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🍬 Sugar: 1 tsp (4 g / 0.14 oz)
• To serve:
• 🌱 Grated daikon: 60 g (1/2 cup / 2 oz)
• 🫚 Grated fresh ginger: 1 tsp (5 g / 0.18 oz)
• 🧄 Sliced green onion: 2 tbsp (10 g / 0.35 oz)
• 🌿 Toasted nori or bonito flakes (optional)

Preparation

1. 1️⃣ Press & cut: Press tofu 20 minutes, then cut into 3 cm (1¼ in) cubes.
2. 2️⃣ Broth: In a small saucepan, bring dashi, soy, mirin, and sugar to a gentle simmer; keep warm.
3. 3️⃣ Dredge: Pat tofu very dry. Coat lightly in potato starch; shake off excess.
4. 4️⃣ Fry: Heat oil to 175°C (350°F). Fry tofu 2–3 min until pale-golden and crisp. Drain well.
5. 5️⃣ Serve: Place tofu in shallow bowls, ladle warm broth, top with grated daikon, ginger, and green onion (plus nori/bonito if using). Serve immediately.

Total Time

🕒 Prep: 25 minutes

🔥 Cook: 10 minutes

⏳ Total: 35 minutes

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