Today, I’m sharing with you one of my favourite Japanese dishes – Agedashi tofu. This dish will not be left out when I go to a Japanese restaurant. There is simply no excuse for a Japanese restaurant to “screw up” this dish, because to me, Agedashi tofu is like the national dish of a Japanese restaurant – somewhat like sushi and sashimi 🙂
Agedashi tofu means soft tofu cooked in hot dashi stock. Basically, the tofu is cut into cubes or round and lightly dusted with potato flour or corn flour and then deep fried until golden brown. It is then served in a hot tentsuyu broth.
I have tried to perfect this recipe and after 3 (yep! lucky 3) attempts, it is perfected. For the first attempt, I used a really soft silken tofu which was a disaster because the tofu crumbled to its death in my pan. Second time around, I used the wrong dashi (the ones that come in packs which was meant to flavour dashi soup and not dashi sauce). This dish is easy and so, getting the right ingredients does matter – all ingredients can be found at any Asian Grocer.
Agedashi Tofu (adapted from Use Real Butter)
1 block or 2 rolls of soft tofu, cut to 1″x 1″ squares or rounds
1/2 cup corn flour
1 tsp daikon, grated
1 tsp ginger, grated
dried bonito flakes
spring onion (green part), for garnish (optional)
1/8 tsp hondashi (I use Ajinomoto brand)
3/4 cup water
4 tbsp soy sauce
3 tbsp sake
2 tbsp mirin
3/4 tbsp sugar
1. Combine all tentsuyu ingredients in a sauce pan and heat until the sauce is steaming (when you see smoke coming out of the pan before boiling point). Remove and set aside.
2. Pat the tofu dry with paper towel and coat them well around with corn flour. Heat up a pan with vegetable oil. The oil is hot when it sizzles after dropping a small bread crumb into the oil.
3. Slowly drop a few coated tofu into the oil and fry until light golden all around. Do not crowd the pan. Do it in batches if you need to. Remove the tofu with slotted spoon and cool them on a wire rack.
4. Reheat the tentsuyu sauce until it’s steaming. Arrange 3-4 tofu pieces in a bowl. Pour the sauce over the tofu and try not to cover it so to preserve the crispiness of the tofu. Finally, top the tofu pieces with daikon, ginger, bonito flakes and spring onion.