Agedashi Tofu Recipe

Prepare tofu: drain the tofu in its packaging over a sink for 10 minutes, then remove and wrap gently in a clean kitchen towel or paper towels. Place on a plate and set a light weight (a small cutting board or another plate) on top for 10–15 minutes to press out excess water. The goal is drained but still soft tofu that holds shape.

Cut tofu into serving pieces: transfer the drained tofu to a cutting board and cut into 8 equal rectangular pieces (about 1 inch thick). Pat each piece gently with paper towel to remove surface moisture. Sprinkle each piece lightly with the fine sea salt on all cut surfaces.

Heat oil: in a medium heavy-bottomed skillet or shallow pot, pour the neutral oil to a depth of about 1/2–3/4 inch (roughly the quantity listed). Heat over medium heat until oil reaches 340–350°F (170–175°C) for shallow frying. If you don't have a thermometer, test by dropping a pinch of starch — it should sizzle steadily and form small bubbles.

Coat tofu: place the potato starch in a shallow bowl or plate. One piece at a time, dredge the tofu gently in the starch, shaking off excess so there's a light even coating. Excess starch will burn in the oil, so keep coatings thin.

Fry tofu: when oil is ready, slide coated tofu pieces in gently, working in batches so the pan isn't crowded (2–4 pieces per batch depending on pan size). Fry until the coating is crisp and pale golden, about 2–3 minutes per side. Use a slotted spatula to turn carefully. Remove to a wire rack or paper towel-lined plate to drain briefly.

Optional second fry for extra crispness: if you want an extra-crispy exterior, increase heat to medium-high, bring oil to 375°F (190°C), and return tofu for 30–45 seconds to crisp further. Drain again.

Make the dashi base: if using instant dashi powder, dissolve the appropriate amount in hot water to make 1 cup of stock. If making from scratch, combine 1 cup prepared kombu/bonito dashi and bring to a gentle simmer (do not boil aggressively if using kombu).

Combine sauce ingredients: in a small saucepan over low heat, combine the dashi, light soy sauce, mirin, and sugar. Warm gently just until sugar dissolves and the mixture is aromatic; do not boil away the liquid. Keep warm until ready to serve.

Prepare garnishes: while tofu fries, grate the daikon and squeeze out a little excess water into the sink (you want moist but not watery grated daikon). Thinly slice scallions and grate the ginger if using.

Assemble agedashi tofu: place 2 pieces of fried tofu per serving in shallow individual bowls. Spoon about 2–3 tablespoons of the warm tentsuyu (dashi sauce) into each bowl — enough to cover the bottom and partially touch the tofu but not drown it. Top each tofu piece with a small mound (about 1 tablespoon) of grated daikon, a pinch of sliced scallion, and a little grated ginger if using.

Finish and serve: scatter bonito flakes over the bowls and finish with a dusting of shredded nori or aonori if desired. Serve immediately while the tofu is hot and the coating is crisp. Provide extra tentsuyu on the side if guests prefer more sauce.