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Agedashi tofu

Local name : 揚げ出し豆腐

Tofu that is crisp outside and silky inside, sitting in a sweet-savoury dashi broth with grated daikon and spring onion.

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Agedashi tofu

Photo : Daderot · CC0

Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Difficulty
Medium

Method

  1. Wrap the tofu in a tea towel and place a weight on top for 15 minutes to drain. Cut into 6 cubes.
  2. Bring the dashi, soy sauce and mirin to a gentle simmer. Keep warm.
  3. Heat 3 cm of oil to 170 °C. Roll each tofu cube in the starch just before frying.
  4. Fry for 3 to 4 minutes, turning, until lightly golden and crisp. Drain on a rack.
  5. Arrange the tofu in bowls and pour the hot broth around it, not over it.
  6. Top with the daikon, ginger and spring onion. Serve at once to keep the crunch.

For a plant-based dashi, steep 10 g kombu and 3 dried shiitake in 500 ml cold water overnight, then heat without boiling. Use tamari for a gluten-free version.

Nutrition · per serving

Calories
400 kcal
Protein
36.9 g
Fat
17.8 g
Carbohydrate
27.5 g
Fibre
5.7 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why does the starch coating slide off the tofu in the oil?

There was still moisture on the surface. Pressing under a weight removes the water inside, but each cube still needs blotting with kitchen paper right before it is rolled in starch. Coat and fry immediately: if the tofu sits, the starch rehydrates into a sticky paste.

What tofu should I use if I cannot find momen?

Ordinary firm tofu works, though the inside will be grainier and less silky. What to avoid is Japanese silken tofu in a tub, which breaks apart as soon as you roll it in starch and disintegrates in hot oil.

Can the broth be made in advance?

Yes, dashi seasoned with soy sauce and mirin keeps for three days in the fridge. Reheat it gently to a bare simmer only: a proper boil drives off the kombu aroma and leaves the broth tasting flat.

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