Agedashi Tofu Recipe
Recipe information
Make Agedashi Tofu in just 45m. Deep-fried organic tofu with mentsuyu broth
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Ingredients
Tofu & coating
Mentsuyu broth
Toppings & garnish
Tofu & coating
1. Press and cut tofu
Gently remove the tofu from its package and drain. Place the block between two clean kitchen towels or paper towels and press with a light weight (a plate with a can on top) for 15–20 minutes to remove excess water. After pressing, cut the tofu into 8 even rectangles or cubes, about 1-inch thick.
2. Season and coat
Lightly sprinkle the tofu pieces with the fine sea salt on all sides. Place the potato starch in a shallow bowl or plate. Working with one piece at a time, gently pat each tofu piece in the starch until evenly coated; shake off any excess. Set coated pieces on a wire rack or parchment-lined tray while you heat the oil.
3. Heat oil
Pour the neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1 to 1 1/2 inches (enough for shallow deep-frying). Heat the oil over medium heat until it reaches 340–350°F (170–175°C). If you don't have a thermometer, test with a small pinch of starch — it should sizzle steadily but not smoke.
4. Fry tofu
Fry the coated tofu in batches (do not overcrowd) for about 3–4 minutes per side, turning gently with a slotted spatula, until the coating is crispy and golden brown. Adjust heat as needed to maintain 320–350°F (160–175°C) so the tofu heats through without burning. Transfer fried tofu to a wire rack or paper towels to drain briefly for 1–2 minutes.
Mentsuyu broth
5. Make broth
While the oil heats or while the tofu drains, combine the dashi, soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Remove from heat once it reaches a light simmer (do not boil vigorously). Taste and adjust: it should be savory-sweet and slightly salty; adjust soy or mirin in 1/2-tsp increments if needed.
6. Keep warm
Reduce heat to low to keep the mentsuyu warm until serving, or transfer to a small heatproof bowl placed near the serving bowls so it stays warm but not boiling.
Assembly & garnish
7. Arrange tofu
Place 2 fried tofu pieces (or a portion to equal 14 oz divided by 4 servings) into each shallow serving bowl or small deep plate.
8. Add broth
Ladle about 1/2 cup of the warm mentsuyu broth over the tofu in each bowl so the tofu sits partially submerged but still retains its crisp top. Adjust amount to preference for more or less sauce.
9. Top and finish
Spoon about 1 tablespoon grated daikon onto each tofu portion, sprinkle with bonito flakes, and scatter sliced scallions on top. Add grated ginger and a pinch of shredded nori or aonori if using. Serve immediately so the coating stays slightly crisp and the broth is warm.
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