Agedashi Tofu

Agedashi Tofu is a cherished Japanese dish that beautifully combines crispy fried tofu with a savory dashi broth. This recipe captures the delicate interplay of textures, highlighting the contrast between the crunchy tofu exterior and the umami-rich broth. The preparation involves coating the tofu in potato starch and frying it to a golden crisp before serving it in a flavorful broth accompanied by grated daikon and ginger. Agedashi Tofu is a straightforward yet sophisticated dish, offering a light and delightful culinary experience.

Ingredients

• 1 block firm tofu, drained
• 1/2 cup potato starch
• 2 cups dashi broth
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp sugar
• 1 Tbsp grated daikon radish, for garnish
• 1 Tbsp grated ginger, for garnish
• 1/4 cup green onions, thinly sliced, for garnish

Instructions

1. Cut the tofu into 1-inch cubes and pat dry with paper towels to remove excess moisture.
2. Coat the tofu cubes evenly in potato starch, shaking off any excess starch.
3. In a pan, heat an appropriate amount of oil over medium heat until it reaches 350°F (175°C).
4. Carefully add the tofu cubes and fry until they are golden and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
5. In a separate saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Heat over medium heat and bring to a simmer, stirring to dissolve the sugar.
6. Place the fried tofu cubes into serving bowls.
7. Pour the hot broth over the tofu, ensuring each piece is partially submerged.
8. Garnish each bowl with grated daikon, ginger, and sliced green onions to taste.

Keywords: Dinner, Vegetarian, Appetizer, Japanese, Savory

Spice Rack: Soy Sauce, Mirin, Ginger

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