Agedashi Tofu Recipe
Recipe information
Make Agedashi Tofu in just 45m. deep fried tofu with tempura sauce
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Ingredients
Tofu
Tempura Sauce
Preparing the Tofu
1. Slice the Tofu
Carefully drain the firm tofu and wrap it in a clean kitchen towel or paper towel. Place a weighted object on top for about 15 minutes to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.
2. Coat the Tofu
Place the cornstarch in a shallow dish. Gently coat each tofu cube with cornstarch, ensuring all sides are covered evenly.
Frying the Tofu
3. Heat the Oil
In a large saucepan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small piece of tofu in; it should sizzle immediately.
4. Fry the Tofu
Carefully add the coated tofu cubes to the hot oil in batches, avoiding overcrowding. Fry them for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the tofu and drain on paper towels.
Making the Tempura Sauce
5. Combine Ingredients
In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat over medium heat until it starts to simmer.
6. Garnish the Sauce
Remove from heat and stir in the grated daikon radish and chopped green onions. Set aside.
Serving the Dish
7. Plate the Tofu
Arrange the fried tofu cubes on a serving plate.
8. Add the Sauce
Drizzle the warm tempura sauce over the tofu cubes or serve it on the side for dipping.
9. Garnish and Serve
Optionally, garnish with additional green onions or bonito flakes if desired. Serve immediately and enjoy!
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