Agedashi Tofu Recipe
Crispy fried tofu served in a soy-based dashi broth.
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Ingredients
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Tofu
Dashi Broth
Garnishes
Method
Preparing the Tofu
Press the Tofu
Wrap the firm tofu in a clean kitchen towel and place a heavy object on top. Let it sit for 30 minutes to remove excess moisture.
Cut the Tofu
Once pressed, cut the tofu into cubes (about 1-inch).
Coat with Cornstarch
Evenly coat each tofu cube with cornstarch, ensuring all sides are covered.
Frying the Tofu
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Tofu
Carefully add the cornstarch-coated tofu cubes to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Dashi Broth
Serving the Agedashi Tofu
Plate the Tofu
Place the fried tofu cubes in a serving bowl.
Add Broth
Pour the hot dashi broth over the tofu cubes until they are just submerged.
Garnish and Serve
Top with chopped green onions, grated daikon radish, and strips of nori seaweed. Serve immediately.