Agedashi Tofu




Agedashi Tofu

Ingredients:

  • 1 block medium-firm tofu (momen dofu) (14 oz, 397 g; if this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it's easier to cook without breaking; if you prefer a silky texture, give silken tofu a try once you're more comfortable making Agedashi Tofu)
  • 4 Tbsp potato starch or cornstarch
  • 2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (You'll need minimum 1 inch (2.5 cm) of oil in the pot)

For the Sauce

  • 1 cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian/vegan)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin

For the Toppings

  • 2 green onions/scallions
  • 2 inches daikon radish
  • 1 knob ginger
  • 1 package katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
  • shichimi togarashi (Japanese seven spice) (optional)

*Recipe on video and text may differ from each other!


How to cook Agedashi Tofu:








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