Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)

Name: Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
Prep time: 15 min
Cook time: 12 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: firm tofu 350 g; potato starch 60 g; dashi stock 200 ml; soy sauce 1.5 tbsp; mirin 1 tbsp; grated daikon 2 tbsp; frying oil 500 ml

Quick answer

Active time: 27 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Hot dashi poured over a potato-starch crust starts softening it right away: the edges turn tender while the middle stays crisp only briefly.

That brief contrast is the whole point, and the tofu goes from the oil to the bowl and straight to the table.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Wrap 350g firm tofu in paper towels, set a weight on top, and press for at least 30 minutes.

Pat the surface dry again so trapped moisture does not spit in the oil.
2

Cut the drained tofu into large cubes.

Coat each side lightly with 60g potato starch, then shake off clumps because a thick layer turns gummy as soon as the hot broth touches it.
3

Combine 200ml dashi, 1.5 tablespoons soy sauce, and 1 tablespoon mirin in a small saucepan.

Bring it just to a boil over medium heat, then lower the heat and keep it warm for serving.
4

Heat 500ml frying oil to 170C and lower in the tofu carefully.

Leave the pieces untouched for the first 2 minutes so a translucent golden shell can form without tearing.
5

Once the outside is set, turn each piece only once and fry for 2 to 3 minutes total.

Remove when the surface is crisp and the edges look pale golden, then drain briefly.
6

Place the fried tofu in bowls immediately and pour the hot dashi broth over it at once.

Top with 2 tablespoons grated daikon and serve while the surface is still crisp.