Agedashi Tofu
Crispy golden cubes of tofu in a hot dashi broth with soy sauce, daikon, and ginger — a classic Japanese appetizer with a silky, tender center.
Ingredients
- tofu600 g
- potato starch60 g
- frying oil120 ml
- dashi240 ml
- soy sauce40 ml
- mirin40 ml
- daikon120 g
- fresh ginger10 g
- green onion20 g
Instructions
Cut firm silken or soft momen tofu into 8 large cubes, wrap each in a paper towel, and let sit for 20 minutes without pressing to drain excess moisture.
Combine dashi, soy sauce, and mirin in a small saucepan. Heat almost to a boil, then keep warm over the lowest heat.
Grate the daikon and fresh ginger; gently squeeze excess liquid from the daikon. Thinly slice the scallions.
Pat the tofu dry, coat each cube thoroughly in potato starch, and shake off any excess.
Heat oil to 170°C and fry the cubes in batches for about 3 minutes, turning gently, until the coating is light golden and crisp. Transfer to a wire rack or paper towel.
Arrange the hot tofu in four bowls, pour over the hot dashi sauce, and top with daikon, ginger, and scallions. Serve immediately.
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