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–+ servings

Agedashi Tofu (Japanese Deep Fried Tofu with Homemade Sauce)

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Sauce

Tofu

  • 300 g firm tofu not extra firm
  • 1 pinch salt
  • 2 tbsp potato starch (katakuriko) or cornstarch, for coating
  • 2 tbsp all-purpose flour
  • 2 tbsp potato starch (katakuriko) or cornstarch, for hailstones
  • 1 tsp water cold
  • cooking oil neutral, high smoke point
  • finely chopped green onions optional
  • grated daikon radish (daikon oroshi) optional, about ½ tbsp per portion
  • Japanese chili powder (shichimi togarashi) optional

Instructions 

  • Take a small saucepan and add 150 ml dashi stock, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tsp sake and ¼ tsp salt. Mix and bring to a boil over a medium heat. Let it bubble for 30 seconds, then lower the heat. Make slurry in a separate bowl with 1 tbsp water and 1 tsp potato starch (katakuriko). Pour the slurry into the sauce and stir continuously over the low heat until slightly thickened, remove from the heat and set aside.
    agedashi tofu sauce in a saucepan on the stove
  • Drain 300 g firm tofu and wrap it in kitchen paper. Place it on a heatproof plate and microwave for 1 ½ minutes at 600W.
    Tofu wrapped in kitchen paper
  • Unwrap the tofu and cut into approximately 12 pieces about 3cm/just over 1 inch cubes. Dry the surface of each piece with kitchen paper and sprinkle with 1 pinch salt.
    firm tofu cut into cubes
  • Preheat your cooking oil (enough to submerge the tofu) to 170 °C (338 °F). Mix 2 tbsp all-purpose flour and 2 tbsp potato starch (katakuriko), roll each piece of tofu in the mixture until coated all over.
    firm tofu coated in a mixture of potato starch and flour
  • In separate tray, add the other 2 tbsp potato starch (katakuriko) and mix with 1 tsp water to make "hailstones". When the oil is ready, roll the tofu in the hailstones and place them directly into the pot one by one.
    potato starch mixed with water to make a hailstone effect
  • Fry the tofu for 3 mins or until lightly golden, turning half way. Transfer to a wire rack to drain the excess oil. Use this time to reheat the sauce if needed.
    agedashi tofu frying in oil
  • Place the crispy tofu in serving bowls and drizzle the sauce around it, avoid the top if you want to preserve crispiness. Top with finely chopped green onions, grated daikon radish (daikon oroshi) and Japanese chili powder (shichimi togarashi) to taste. Enjoy!
    Agedashi tofu topped with chopped spring onion, grated daikon and shichimi pepper in a cream coloured serving bowl with handles

Notes

Coat the tofu in "hailstones" only after the oil reaches 170°C (340°F). Tofu's moisture dissolves the starch clumps within minutes.
Listen for doneness. The sound shifts from a loud crackle to a quiet, high-pitched sizzle as the crust sets. Aim for pale straw-gold, not deep brown.
Make the sauce before you fry, and keep it hot. The broth should be around 70 to 80°C when it hits the tofu.
Pour the broth around the tofu, not over it, and serve immediately.
Some softening at the broth line is expected, not a failure. Agedashi tofu is designed to have a texture gradient.