Agedashi Tofu 揚げ出し豆腐
Agedashi Tofu recipe. Japanese restaurants popular appetizer dish, deep fried tofu with subtly seasoned broth, packed with Umami flavour. You can make everyone's favourite right at your home. Super easy recipe for Japanese cooking beginners with step by step photos and video.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Firm Tofu
- 2 tbsp Katakuriko corn starch
- Cooking Oil to deep-fry
- ½ cup dashi (*1)
- 2 tbsp soy sauce
- 2 tbsp Mirin
- 1 tbsp sugar
- 5 cm of daikon grated or ¼ cup
- 1 scallions
- 1 piece ginger (grated)
- 1/4 tsp Shichimi Togarashi
- 1 tsp White sesame seeds to sprinkle *2
Instructions
- 1
Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.
- 2
Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm) *3
- 3
Heat oil in a deep frying pan to 170°C.
- 4
When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush. *4
- 5
Deep-fry 4 pieces of the tofu at a time for a few minutes.
- 6
Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
- 7
Make the sauce by putting all the ingredients into a sauce pan.
- 8
Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
- 9
Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.