Deep-fried tofu served in a savory dashi broth.

Drain the firm tofu and wrap it in paper towels to remove excess moisture. Place a weight on top for 15-20 minutes to press out more liquid.

Prepare the Tofu

Once pressed, cut the tofu into 1-inch cubes. Dredge each piece in cornstarch, ensuring all sides are coated evenly.

Cut and Coat the Tofu

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the tofu cubes in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Tofu

In a saucepan, combine dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat.

Prepare the Dashi Broth

In a serving bowl, place a few pieces of fried tofu. Pour the hot dashi broth over the tofu. Garnish with chopped green onions, grated daikon, katsuobushi, and torn nori.

Serve

agedashi tofu

Recipe information

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