Agedashi Tofu
10m prep 15m cook 25m ready
4 servings This dish, usually served as an appetizer, is all about contrast: creamy, mild tofu coated with a crisp cornstarch shell, swimming in a salty, savory broth. Make the most of your hot frying oil by preparing tempura-fried vegetables along with this dish. For a vegetarian version, make a broth with kombu and dried shiitakes and substitute for the dashi. Please read about Deep-Frying.
Ingredients
- 14 ounces firm silken or medium tofu
- ½ cup cornstarch
- 2 inches vegetable oil
- 1 1 cup Dashi (opens in new tab)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Katsuobushi (dried bonito flakes)
- Thinly sliced green onion
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14 ounces firm silken or medium tofu
- ½ cup cornstarch
- 2 inches vegetable oil
- 1 1 cup Dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Katsuobushi (dried bonito flakes)
- Thinly sliced green onion
Let's Cook
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Step 1.
Cut into 1-inch cubes: 14 ounces firm silken or medium tofu
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Step 2.
Gently toss with: ½ cup cornstarch
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Step 3.
Set aside. Heat to 365°F in a deep heavy pot or Dutch oven: 2 inches vegetable oil
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Step 4.
Whisk together in a small saucepan: 1 cup Dashi; 2 tablespoons soy sauce; 2 tablespoons mirin
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Step 5.
Heat gently over low heat and keep warm while you fry the tofu.
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Step 6.
When the oil is hot, fry the tofu in 2 batches until crisp and lightly browned, about 5 minutes. Divide among small bowls, then ladle the dashi mixture into the bowls and top with: Katsuobushi (dried bonito flakes); Thinly sliced green onion
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