Agedashi Tofu

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Japanese Deep Fried Tofu

Agedashi tofu is one of my all time favourite tofu recipes! Made with firm tofu coated in a thin, light and crispy batter and served in a thick umami-rich sauce, you won't know how addictive tofu can be until you try this popular Japanese side dish!

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Agedashi Tofu

Yield

2-3 servings

Type

Tofu

Time

25 minutes

Level

Intermediate

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what you'll need:

» Firm tofu » Potato starch » Plain flour » Chopped spring onion » Grated daikon radish » Shichimi togarashi (Japanese chili powder) » Oil for deep frying

for the sauce:

» Liquid dashi stock » Soy sauce » Mirin » Sake » Salt » Slurry  (cold water mixed with potato starch)

Prepare the tofu

Drain the water from the tofu, wrap it with kitchen paper and microwave for 1 ½ minutes at 600W.

1

Cut the tofu

Cut the tofu into approx 12 cubes and dry each piece thoroughly with kitchen paper. Sprinkle with salt.

2

Coat the tofu

Preheat the oil to 170°C (340°F). In the meantime, mix the flour and half of the potato starch, then roll the tofu until well covered. 

3

Make "hailstones"

Mix the other half of the potato starch with a small amount of water to make "hail stones". Once the oil is hot, roll the tofu in the hailstones and drop them straight into the oil.

4

Deep fry

Fry the tofu for 3 minutes, turning half way through. Once the time is up (or the tofu has turned golden) transfer to a wire rack to drain the excess oil.

5

Make the sauce

Add dashi, soy sauce, mirin, sake and salt to a sauce pan and heat on medium. Bring to boil and let it bubble for 1-2 mins. Turn down the heat, add the slurry and cook until thickened.

6

Dish up

Place the fried tofu onto a serving dish, drizzle with the sauce and top with grated daikon, chopped spring onion and Japanese chili pepper. Enjoy!

7

See the full post for more information plus tips and tricks!