biyuti

Agedashi Tofu

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)
  • 4 Tbsp potato starch or cornstarch
  • 2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((You'll need minimum 1 inch (2.5 cm) of oil in the pot))
  • 1 cup dashi (Japanese soup stock; click to learn more)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 green onions/scallions
  • 2 inches daikon radish
  • 1 knob ginger
  • 1 package katsuobushi (dried bonito flakes) ((optional; skip for vegetarian))
  • shichimi togarashi (Japanese seven spice) ((optional))

Instructions

  1. Gather all the ingredients.
  2. Place the tofu block 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. Cut the green onions into thin slices. Set aside.
  4. Peel and grate the daikon (I use this grater now and love it).
  5. Gently squeeze most of the water out of the grated daikon, keeping some moisture. Set aside.
  6. Peel and grate the ginger. Set aside.
  7. Add the dashi, soy sauce, and mirin to a small saucepan.
  8. Bring to a simmer. Then, turn off the heat, cover with a lid, and set aside.
  9. Heat the oil to 320-340ºF (160-170ºC) degrees in a deep fryer or medium pot. Remove the paper towels from the tofu.
  10. Cut the tofu block into 6 pieces (for 2 servings).
  11. Coat the tofu pieces with the potato starch, dusting off any excess.
  12. When the oil is hot, add the tofu pieces in batches. Here, I add 3 pieces at a time. Be careful not to overcrowd the pan. Deep-fry, turning once, until they are light brown and crispy.
  13. Remove the fried tofu pieces from the oil and place them on a wire rack or a plate lined with paper towels to drain the excess oil. Continue to deep-fry the remaining tofu pieces. Then, place the fried tofu in individual serving bowls.
  14. Gently pour in the sauce at the edge of each bowl without wetting the top of the fried tofu. Garnish with the grated daikon, grated ginger, and green onions. Sprinkle with katsuobushi and shichimi togarashi, if you wish.
  15. You can keep the leftover sauce and fried tofu separately in airtight containers and store in the refrigerator for 3 days.