Name: Kyoto Japanese Restaurants Agedashi Tofu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 grams firm tofu; 1 cup cornstarch; 2 cups vegetable oil; 2 cups dashi stock; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 stalks green onions; 1 cup grated daikon radish; 1 tablespoon katsuobushi (bonito flakes); 1 sheet nori (seaweed)

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

firm tofu

cornstarch

vegetable oil

dashi stock

soy sauce

mirin

green onions

grated daikon radish

katsuobushi (bonito flakes)

nori (seaweed)

Agedashi Tofu

Make Agedashi Tofu Recipe in just 45m. Deep-fried tofu served in a savory dashi broth.

Agedashi Tofu Recipe

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