Go Back

Agedashi Tofu

Crisp fried tofu in a warm dashi broth, topped with grated daikon, ginger, spring onion and bonito flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 400 g firm silken tofu
  • 3 tbsp potato starch
  • Oil for frying
  • 200 ml dashi
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp grated daikon
  • 1 tsp grated ginger
  • 1 spring onion sliced
  • 1 pinch bonito flakes

Method
 

  1. Wrap the tofu in kitchen paper and drain for 15 minutes. Cut into 8 cubes.
  2. Warm the dashi, soy sauce and mirin in a small pan.
  3. Heat 3 cm of oil to 175°C.
  4. Dredge the tofu in potato starch and fry for 3–4 minutes until pale golden.
  5. Place the tofu in shallow bowls and pour the warm broth around it.
  6. Top with daikon, ginger, spring onion and bonito flakes. Serve immediately.

Notes

Coat the tofu just before frying. If it sits in the starch it turns gummy.