Tofu Agedashi Recipe

Tofu Agedashi Directions

1. 1

   Prepare the Tofu

   Begin by removing the firm tofu from its packaging. Wrap the tofu in a clean kitchen towel and place a heavy object on top to press it for about 15-20 minutes. This will help remove excess moisture.

2. 2

   Cut the Tofu

   Once the tofu is pressed, carefully unwrap it and cut it into 1-inch cubes.

3. 3

   Coat the Tofu

   In a bowl, add cornstarch. Gently toss the tofu cubes in the cornstarch until they are fully coated. Shake off any excess cornstarch.

4. 4

   Heat the Oil

   In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of tofu into it – it should sizzle immediately.

5. 5

   Fry the Tofu

   Carefully add the coated tofu cubes to the hot oil in batches, frying them for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the tofu and place it on a paper towel-lined plate to drain excess oil.

6. 6

   Make the Dashi Sauce

   In a separate saucepan, combine the dashi broth, soy sauce, and mirin. Heat the mixture over medium heat until it is warm but not boiling.

7. 7

   Prepare the Garnish

   While the sauce is warming, finely chop the green onions and set them aside. Grate the daikon radish and place it in a small serving bowl.

8. 8

   Assemble the Dish

   To serve, place a few pieces of crispy tofu in a bowl, drizzle the warm dashi sauce over the tofu, and top with grated daikon, chopped green onions, bonito flakes, and sesame seeds.