Agedashi Tofu

Name: Agedashi Tofu
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 block medium-firm tofu (momen); 1/2 cup potato starch (katakuriko); neutral frying oil; 1 cup dashi; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp grated daikon radish; katsuobushi (bonito flakes); scallions

Deep-fried tofu served in a savory dashi broth.

20 minutes

Serves 4

Appetizer

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Wrap the block of tofu in paper towels and place a small plate on top for 15 minutes to press out excess moisture. Cut into 8 large, equal cubes.

2
In a small saucepan, bring the dashi, soy sauce, and mirin to a gentle simmer. Keep the resulting tsuyu (broth) hot.
3
Heat 2 inches of neutral oil in a deep pot to 350°F (175°C).
4
Working quickly, roll the tofu cubes in the potato starch until fully coated. Tap off excess. (Do this right before frying, or the starch will become gummy).
5
Carefully slide the tofu into the hot oil and fry for 3-4 minutes, turning occasionally, until a pale, crispy, and slightly sticky crust forms.
6
Drain the tofu briefly, place in deep serving bowls, and gently pour the hot, savory broth around (not over) the tofu to maintain the crispness. Garnish the tops with grated daikon, chopped scallions, and dancing bonito flakes.

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