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Ingredients
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Tofu
Tempura Sauce
Method
Tofu Preparation
- 1
Drain and Cut Tofu
Remove the firm tofu from its packaging and drain any excess liquid. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes to press out more moisture. After pressing, cut the tofu into bite-sized cubes, approximately 1-inch thick.
- 2
Coat Tofu with Cornstarch
Spread the cornstarch on a plate. Take each tofu cube and gently roll it in the cornstarch until fully coated, shaking off any excess cornstarch.
- 3
Heat Oil
In a deep frying pan or wok, add the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of tofu into it; it should sizzle immediately.
- 4
Fry Tofu
Carefully add the coated tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the tofu and transfer it to a plate lined with paper towels to absorb excess oil.
Tempura Sauce Preparation
- 5
Prepare Dashi Sauce
In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat over medium heat until it starts to simmer. Stir occasionally to combine the flavors, then remove from heat.
- 6
Prepare Garnish
Finely chop the green onions. Set aside for garnishing the dish.
Assembly
- 7
Serve Agedashi Tofu
Place the fried tofu cubes in a serving dish. Pour the warm tempura sauce over the tofu. Top with grated daikon radish and garnish with chopped green onions. Serve immediately while hot.
