Agedashi Tofu

Crisp Japanese agedashi tofu served in a light dashi-soy broth with grated daikon and spring onion.

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Drying and dusting the tofu immediately before frying creates a delicate crisp coating that softens slightly in the broth.

Ingredients

• 400 g firm tofu
• 70 g potato starch or cornstarch
• 500 ml neutral oil (for shallow frying)
• 300 ml dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 100 g daikon radish (finely grated)
• 2 spring onions (thinly sliced)
• 1 tsp grated ginger (optional)
• 1 sheet nori (finely shredded, optional)

Step-by-step method

1. Wrap the tofu in kitchen paper, place a light weight on top and drain for 15 minutes. Cut into 8 even pieces.
2. Combine the dashi, soy sauce and mirin in a small saucepan and bring just to a simmer, then keep warm.
3. Pat the tofu pieces very dry and coat them lightly and evenly in potato starch, shaking off excess.
4. Heat 2–3 cm oil to about 175°C in a small saucepan or deep frying pan.
5. Fry the tofu in batches for 2–3 minutes, turning once, until the coating is crisp and pale golden.
6. Drain briefly, then place the hot tofu in shallow bowls and pour the warm broth around it.
7. Top with grated daikon, spring onion, ginger and nori if using. Serve immediately while the coating is still crisp.