Japanese cuisine · Vegetable Dishes

Agedashi Tofu

Silken tofu cubes fried in potato starch and served in warm dashi broth with grated daikon and ginger.

Ingredients · for 4 servings

• 400 g silken tofu
• 5 tbsp potato starch
• 300 ml dashi
• 3 tbsp soy sauce
• 3 tbsp mirin
• 8 cm daikon radish
• 1 piece ginger (2 cm)
• 2 spring onions
• 1 handful bonito flakes
• 500 ml frying oil

Instructions

1. Place the silken tofu between paper towels and weigh down lightly for 20 minutes so it loses water and doesn't spatter when fried.
2. Bring the dashi, soy sauce, and mirin to a boil, let simmer gently for 2 minutes, and keep warm — this broth goes over the tofu later.
3. Finely grate the daikon and ginger and squeeze out lightly; cut the spring onions into thin rings.
4. Cut the tofu into 8 equal cubes and coat generously all over with potato starch, tapping off the excess.
5. Heat the frying oil to 180°C and fry the cubes in two batches for 3–4 minutes each, until the coating is firm and pale golden; drain on paper towels.
6. Set the tofu in deep bowls, pour the hot broth in from the side so the crust stays crisp on top, and sprinkle with daikon, ginger, spring onions, and bonito flakes.