Agedashi Tofu (Japanese Deep Fried Tofu in a Dashi-Based Sauce)
Agedashi Tofu is one of the most popular tofu dishes in Japan. Its crispy coating contrasts beautifully with the delicate texture of the tofu, creating a perfect harmony with the flavorful dashi-based sauce.
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Servings: 3
Ingredients
- 1 block momen tofu (medium-firm tofu) (about 10.6-14 oz/300-400 g)
- 3 Tbsp potato starch or cornstarch
- 1.4 inches (3.5 cm) or more of neutral oil in the pot (for deep-frying)
For the dashi-based sauce:
- ⅖ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- 2 Tbsp mirin
- ⅛ tsp salt
- 1 Tbsp soy sauce
Toppings (optional):
- 1 green onion / scallion
- 1 inch daikon radish
- 1 tsp ginger
Instructions
- Prepare the toppings in advance to suit your taste: thinly slice green onion, and grate daikon radish and ginger. Lightly squeeze out any excess moisture from the grated daikon.
- Sprinkle salt evenly over the entire surface of the tofu and let it sit for about 15 minutes to draw out any excess moisture.
- Cut the tofu into 8-10 evenly sized rectangular or square pieces, and gently pat each piece dry with paper towels to remove excess moisture. Prepare a bowl of potato starch or cornstarch for coating.
- Heat oil in a pot until it reaches 338-356℉ (170-180℃). Once the oil is hot, thoroughly coat each piece of tofu with the starch, then carefully add them to the oil one at a time. Deep-fry them for about 3 minutes, or until they float to the surface and turn slightly golden brown, which indicates that they are done.Be careful not to add too many pieces at once, as this can cause the oil temperature to drop significantly. The tofu should occupy no more than about two-thirds of the oil’s surface area.
- Remove the tofu from the oil and let any excess oil drain off on a wire rack.If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer, then repeat the frying process (steps 4 and 5) until all the tofu pieces are cooked.
- In a small pot, combine the dashi-based sauce ingredients (dashi stock, mirin, salt, and soy sauce) and heat over medium heat. Once it reaches a simmer, reduce the heat to low and let it cook for about 30 seconds.
- Place the tofu in serving bowls and drizzle it with the dashi-based sauce from the pot. Top it with green onions, grated daikon, and grated ginger to taste.
Notes
- You can store it in the refrigerator for up to 3 days.
- The Nutrition Facts label assumes that the amount of oil absorbed by the tofu is approximately 6% of its weight.
Nutrition
Calories: 220.35kcal Carbohydrates: 15.92g Protein: 12.43g Fat: 12.4g Saturated Fat: 1.16g Polyunsaturated Fat: 5.23g Monounsaturated Fat: 5.87g Trans Fat: 0.03g Sodium: 646.16mg Potassium: 188.64mg Fiber: 1.93g Sugar: 4.18g Vitamin A: 11.29IU Vitamin C: 6.4mg Calcium: 170.31mg Iron: 1.85mg
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