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Agedashi Tofu Recipe

Agedashi Tofu Recipe - Friendsgiving Food Ideas

I’m excited to share one of my all-time favorite dishes with you today: agedashi tofu. This fantastic Japanese dish combines all the elements of texture and flavor that I adore. Most people might think tofu is just for health nuts or serious vegans. 
But I’m here to tell you that agedashi tofu is much more than that. It's a true culinary delight that surprises with its simplicity and depth.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 1 cup kombu dashi broth
  • 12 -ounce Two packages of silken tofu
  • 2 tablespoons tamari soy sauce
  • Potato starch or cornflour for coating
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons sweet mirin
  • 1 teaspoon toasted sesame oil
  • Cooking oil for frying
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon fine granulated sugar
Toppings:
  • Chopped shiso leaves
  • Toasted white sesame seeds
  • Freshly grated ginger
  • Thinly sliced myoga
  • Finely sliced green onions or chives

Method
 

  1. Let’s get cooking! Follow these steps, and you’ll have agedashi tofu on your table in no time.
Step 1: Prepare the Tofu
  1. Drain the silken tofu from its packaging. Carefully slice the tofu into cubes, about 1-inch in size. Be gentle—the tofu is delicate.
Step 2: Coat the Tofu
  1. In a bowl, combine the potato starch or cornflour with a pinch of salt. Lightly coat each tofu cube, tapping off any excess flour. This creates that fabulous, crispy texture.
Step 3: Heat the Oil
  1. In a deep frying pan, pour enough cooking oil to submerge the tofu pieces. Heat it to about 350°F (175°C). You can test the temperature by dropping a small piece of tofu into the oil. It should sizzle immediately.
Step 4: Fry the Tofu
  1. Carefully add the coated tofu pieces into the hot oil. Fry until golden brown and crispy on all sides, about 2–3 minutes per side. Make sure not to crowd the pan; you want them to fry evenly.
Step 5: Prepare the Dashi Broth
  1. In a separate saucepan, combine the kombu dashi broth, tamari soy sauce, sweet mirin, grated ginger, sea salt, and sugar. Heat it gently on the stove, being cautious not to let it boil.
Step 6: Drain and Serve
  1. Once the tofu is golden and crispy, remove the pieces and drain them on paper towels to remove excess oil. In serving bowls, ladle the warm dashi broth.
  2. Carefully add the fried tofu cubes on top, and finish with your favorite toppings.

Notes

Extra Crispy Tofu: If you want an even crunchier exterior, double-coat the tofu in potato starch. Dip it in a mixture of flour and water first, then coat with the starch.
Control the Heat: During frying, adjust the heat to prevent the oil from getting too hot. This could lead to burnt tofu, and nobody wants that.
Flavor Boost: Infuse your dashi broth with additional herbs like konbu or shiitake mushrooms. It’ll elevate the umami to the next level.
Presentation Matters: Serve your dish in shallow bowls for a beautiful presentation. The broth should gently bathe the tofu.
Experiment with Toppings: While I’ve mentioned some classic toppings, feel free to use what you love—crushed peanuts, chili flakes, or even kimchi can add zest.