Agedashi Tofu Recipe

Press the Tofu

Remove the tofu from its package, drain, and wrap it in a clean kitchen towel. Place a heavy object on top to press the tofu for about 30 minutes to remove excess moisture.

Cut the Tofu

After pressing, cut the tofu into 1-inch cubes.

Coat with Cornstarch

In a shallow dish, spread cornstarch. Roll each tofu cube in the cornstarch until well-coated. Shake off any excess cornstarch.

Fry the Tofu

In a large pot or deep pan, heat vegetable oil over medium-high heat. Once hot, carefully add the coated tofu cubes in batches, frying until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Prepare the Dashi Stock

In a saucepan, heat the dashi stock over medium heat until simmering.

Add Flavorings

Stir in soy sauce and mirin into the simmering dashi stock. Allow to cook for an additional 2-3 minutes to combine the flavors.

Prepare Garnish

Finely chop the green onions. Set aside for garnish.

Serve the Tofu

In serving bowls, place a few crispy tofu cubes. Pour the hot dashi broth over the tofu to warm it slightly.

Garnish

Top each bowl with grated daikon radish and a sprinkle of chopped green onions.