Japanese Agedashi Tofu recipe (Deep Fried Silken Tofu in Broth)
A delicious small side dish made of lightly floured and deep-fried tofu in a slender bowl of delicious broth.
Ingredients
- 1 block silken tofu
- 4 tbsp potato starch
- neutral cooking oil for frying
BROTH
- 1 cup dashi – I cheated here with instant dashi granules
- 2 tbsp soy sauce
- 2 tbsp mirin
TOPPINGS / GARNISH
- daikon radish finely grated
- 1 stalk green onion
- katsuobushi dried bonito flakes
Instructions
- Cut the tofu into half and then press it between half sheets and flat plates. Press for fifteen minutes, alternating sheets of paper towels to eliminate the most moisture possible
- In the meantime, chop finely green onion, and then grated daikon.
- Add soy sauce, dashi and mirin to the pot and bring it to a boil. Adjust the what you like.
- Make sure that the tofu remains dry! Then, cut it into eight even pieces, or any desired size.
- To coat each piece of tofu with an even layer of potato starch.
- In a large pot of oil, submerge the tofu pieces, then fry them at 350F until crisp.
- Pour the tofu into an empty bowl, sprinkle toppings, and add the broth in the final second to make sure it's crispy until you're ready serve.