Agedashi Tofu Recipe: 3 Tips for Making Agedashi Tofu

• 1 firm tofu block
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• ⅔ cup dashi stock
• Vegetable oil, for frying
• ½ cup potato starch (katakuriko)
• Daikon radish, grated, for garnish
• Fresh ginger, grated, for garnish
• Green onions like scallions, thinly sliced, for garnish
• Katsuobushi, for garnish
• Shichimi togarashi, optional

1. 1

   Drain the tofu, and wrap it in paper towels or a clean kitchen towel. Place on a plate, and place a second plate on top. Let it sit for 10 minutes.

2. 2

   To make the tsuyu sauce, bring the dashi, soy sauce, and mirin to a boil in a small saucepan, then remove from the heat and set aside. Meanwhile, heat the oil in a medium pot, deep fryer, or frying pan. Place the potato starch on a plate.

3. 3

   Once the tofu has been pressed for 10 minutes, unwrap it from towels and slice once lengthwise and crosswise six times, making 12 equal blocks.

4. 4

   Transfer the tofu to the plate of potato starch and gently turn to coat thoroughly. Quickly and carefully transfer the tofu to the oil a few blocks at a time, frying until light golden brown and crisp.

5. 5

   Remove and place on a wire rack or a paper towel-lined plate to allow excess oil to drain.

6. 6

   To serve, place two tofu pieces in a small bowl and gently pour a few tablespoons of the tsuyu sauce at the base. Top with a teaspoon each of grated daikon and grated ginger, and a pinch of scallions and katsuobushi.

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