Agedashi Tofu

Name: Agedashi Tofu
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Japan
Ingredients: 400 g silken tofu; 60 g potato starch; 300 ml dashi; 3 tbsp soy sauce; 3 tbsp mirin; 80 g daikon; 1 tsp ginger; 2 spring onion; 500 ml oil

Silken tofu cubes lightly coated in potato starch, deep-fried, and served in warm dashi with daikon.

prep 25 min
cook 10 min
total 35 min
serves 2
intermediate
vegetarian
Japan

Ingredients

400 g silken tofu
60 g potato starch
300 ml dashi
3 tbsp soy sauce
3 tbsp mirin
80 g daikon
1 tsp ginger
2 spring onion
500 ml oil

Steps

Drain tofu on paper towels 20 minutes, cut into 4 cm cubes.
Dust each cube in potato starch, shake off excess.
Fry at 180°C for 2-3 minutes until golden and crisp.
Simmer dashi, soy, and mirin 2 minutes.
Place tofu in shallow bowls, pour broth around, top with daikon, ginger, and sliced scallion.

≈ 340 kcal · 16 g protein · 30 g carbs · 18 g fat — per serving, estimate