Agedashi Tofu Recipe
Deep fried tofu with furikake, green onion and tempura sauce
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Ingredients
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Tofu
Tempura Sauce
Garnishes
Method
Preparation of Tofu
- 1
Press and Cut Tofu
Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
- 2
Coat Tofu with Cornstarch
In a bowl, add cornstarch. Roll each tofu cube in the cornstarch until fully coated. Shake off any excess cornstarch.
Frying Tofu
- 3
- 4
Fry Tofu
Once the oil is hot (about 350°F or 175°C), carefully add the tofu cubes in batches. Fry for 4-5 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Making Tempura Sauce
- 5
Combine Ingredients
In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat over medium heat until warmed through, stirring occasionally. Remove from heat and set aside.
Serving
- 6
Assemble the Dish
Arrange the fried tofu cubes on a serving plate. Drizzle the tempura sauce over the tofu cubes. Sprinkle furikake generously on top and garnish with sliced green onions.
- 7
Serve
Serve the agedashi tofu immediately while hot, with extra tempura sauce on the side if desired.