Agedashi Tofu
Agedashi Tofu is a sophisticated Japanese appetizer that celebrates the humble bean curd. It consists of cubes of tofu that have been lightly dusted in potato starch and deep-fried until they develop a thin, translucent, and crispy 'skin.' These hot cubes are then served in a shallow pool of warm, savory Tentsuyu broth made from dashi, soy sauce, and mirin. The magic of the dish lies in the contrast: the crispy exterior of the tofu begins to soak up the umami-rich broth, becoming slightly gelatinous and flavorful while the inside remains silken and hot. It is a delicate, elegant dish that balances fry-heat with broth-coolness.
Chef's Secret: For the most authentic lacy texture, use Potato Starch (Katakuriko) instead of cornstarch; potato starch creates a much crispier and more stable 'shell' that doesn't get gummy as quickly in the broth.
Ingredients
- Firm Tofu 400g
- Kombu Dashi 1 cup
- Soy Sauce 2 tbsp
- Mirin 2 tbsp
- Potato Starch 1/2 cup
- Vegetable Oil for frying
- Daikon Radish 1 tbsp
- Grated Ginger 1 tsp
- Scallions 1
Instructions
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Prepare the Tofu: Use a block of firm or extra-firm tofu. Wrap it in a clean kitchen towel and place a heavy plate on top for 20 minutes to press out excess water.Expert Tip: Tofu that hasn't been pressed will 'spit' in the hot oil and the coating will turn soggy instantly. Dryness is the key to the 'agedashi' (deep-fried) success.
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Make the Tentsuyu Broth: In a small saucepan, combine 1 cup of Kombu Dashi (seaweed broth), 2 tablespoons of soy sauce, and 2 tablespoons of mirin. Bring to a simmer, then turn off the heat. Keep warm.Expert Tip: Ensure you are using Kombu Dashi for a vegetarian version, as standard dashi often contains bonito (fish) flakes.
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Cut and Coat: Cut the pressed tofu into 2-inch cubes. Roll each cube in potato starch until it is completely and evenly coated. Shake off any excess starch.Expert Tip: Do not coat the tofu until the oil is hot and you are ready to fry; if the starch sits on the moist tofu for too long, it will turn into a paste and won't crisp up.
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The Fry: Heat 2 inches of vegetable oil in a deep pan to 350°F (180°C). Carefully slide the tofu cubes into the oil. Fry for 3-4 minutes, turning once, until the coating is firm and very lightly golden.
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Drain: Remove the tofu and place on a wire rack for 30 seconds. This short rest allows the steam to escape so the crust remains crispy before it hits the liquid.
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Plating: Place 3-4 cubes in a shallow serving bowl. Carefully pour the warm Tentsuyu broth around the tofu, filling the bowl only halfway. Do not pour the broth directly over the top of the tofu.Expert Tip: By pouring the broth *around* the tofu, you preserve the crunch of the top half while the bottom half begins its delicious transformation into the savory broth.
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The Garnish: Top with a small mound of finely grated daikon radish, a pinch of grated ginger, and chopped scallions. Serve immediately while the contrast between the hot tofu and warm broth is at its peak.
Nutrition Information
260
Calories
16g
Protein
18g
Carbs
14g
Fat