Agedashi Tofu

Agedashi Tofu

from justonecookbook.com
30 min
2 servings

Crispy deep-fried tofu served in a flavorful umami sauce, Agedashi Tofu is a popular appetizer you can find at izakaya and Japanese restaurants. It requires deep-frying, but the process is easier than you think. Skip the bonito flakes to make it vegan-friendly!

Ingredients

  • 1 block medium-firm tofu (momen dofu) ((14 oz, 397 g; or use silken tofu))
  • 2 green onions/scallions
  • 2 inches daikon radish
  • 1 tsp ginger ((grated))
  • 1 cup dashi (Japanese soup stock)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 cups neutral oil ((enough for 1 inch (2.5 cm) of oil in the pot))
  • 4 Tbsp potato starch or cornstarch
  • 1 package katsuobushi (dried bonito flakes) ((optional; skip for vegetarian))
  • shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))

Directions

  1. 1

    Gather all the ingredients. If this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it‘s easier to cook without breaking. If you prefer a silky texture, give silken tofu a try once you‘re more comfortable making Agedashi Tofu.

  2. 2

    Place 1 block medium-firm tofu (momen dofu) on a tray or plate. Wrap the tofu in 2–3 layers of paper towels and place another tray on top. Set a heavy object on top to press the tofu. Drain the water out of the tofu for 15 minutes.

  3. 3

    Cut 2 green onions/scallions into thin slices. Set aside.

  4. 4

    Add 1 cup dashi (Japanese soup stock), 2 Tbsp soy sauce, and 2 Tbsp mirin to a small saucepan.

  5. 5

    Heat 2 cups neutral oil to 320–340ºF (160–170ºC) degrees in a deep fryer or medium pot. Make sure there‘s about 1 inch, 2.5 cm of oil in the pot. Remove the paper towels from the tofu.

  6. 6

    To serve the Agedashi Tofu, gently pour in the sauce at the edge of each bowl without wetting the top of the fried tofu. Top with some grated daikon, grated ginger, and green onion slices. For optional garnishes, sprinkle with 1 package katsuobushi (dried bonito flakes) and shichimi togarashi (Japanese seven spice).

  7. 7

    You can keep the leftover sauce and fried tofu separately in airtight containers and store in the refrigerator for 3 days.