Agedashi Tofu 炸出汁豆腐

Agedashi Tofu is a classic Japanese dish where blocks of firm or extra-firm tofu are lightly fried until golden and crispy, then served in a hot dashi-based broth (tentsuyu) and garnished with grated daikon, ginger, and scallions. It's a comforting and flavorful dish, perfect as an appetizer or light meal.

Nutrition (per serving)

Ingredients

• 1 block (approx. 300-400g) firm or extra-firm tofu
• 4 tablespoons potato starch or cornstarch
• 300 ml dashi stock
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 1 teaspoon sugar (optional)
• 10 cm daikon radish
• 1 knob ginger (approx. 20g)
• 2 stalks green onions (scallions)
• 5g katsuobushi (bonito flakes)
• Vegetable oil for deep-frying (approx. 500ml)

Steps

1. Gently press the tofu to remove excess water. Cut the tofu into 6-8 equal cubes.
2. Peel and grate the daikon radish and ginger. Slice the green onions thinly.
3. In a small pot, combine dashi stock, mirin, soy sauce, and sugar (if using). Bring to a simmer over medium heat, then remove from heat.
4. Lightly coat each tofu cube evenly with potato starch or cornstarch, shaking off any excess.
5. Heat vegetable oil in a deep pan or pot to 170-180°C (340-350°F). Carefully deep-fry the tofu cubes in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove fried tofu with a slotted spoon and drain excess oil. Place the fried tofu into serving bowls, pour the hot tentsuyu broth over them, and garnish with grated daikon, ginger, green onions, and katsuobushi. Serve immediately.

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