Traditional Agedashi Tofu (Deep-Fried)
How to prepare a traditional deep-fried Agedashi Tofu
Servings: 3 servings
Equipment
- Deep Fryer
Ingredients
Tofu
- 1 block silken or soft firm tofu 14 ounces
- 3 tablespoons potato starch (katakuriko)
- neutral oil for deep frying
- pinch of salt
Tentsuyu Broth
- 1 cup dashi homemade or instant
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar optional
Toppings
- grated daikon
- thinly sliced scallions
- grated ginger
- Shichimi togarashi optional
Instructions
Prepare Tofu
- Carefully remove tofu from the package.Wrap tofu in paper towels and press lightly to remove excess water for 10–15 minutes.
- Cut tofu into 4–6 cubes per block.
Coat Tofu
- Lightly sprinkle a pinch of salt on each cube.
- Dust tofu evenly with potato starch, shaking off any excess.
Deep-Fry
- Heat neutral oil in a deep pan to 320–340°F (160–170°C).
- Carefully lower tofu cubes into the oil. Fry until the edges are lightly golden and the coating is crisp (about 2–4 minutes).
- Remove and drain on paper towels.
Prepare Broth
- In a small saucepan, combine dashi, soy sauce, mirin, and sugar.
- Heat gently until just simmering.
Assemble
- Place fried tofu cubes in shallow bowls.
- Pour warm broth around tofu (not directly on top, to preserve crispness).
- Garnish with grated daikon, scallions, ginger, bonito flakes, and optional shichimi.