14min 4 ppl
Agedashi Tofu
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 12g
Carbs 14g
Fats 13g
About this dish
Silken tofu dusted in potato starch and fried until the outside turns delicately crisp, then set in a warm savoury dashi broth with grated daikon and bonito flakes. The contrast between the crackling coating and the soft tofu inside is the whole point.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionsthinly sliced1
- Daikongrated50 g
Fish & Seafood
- Bonito flakesfor garnish5 g
Plant Proteins
- Silken tofu400 g
Tins & Jars
- Dashi stock200 ml
Dried Goods
- Potato starchfor dusting40 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce30 ml
- Mirin30 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Large saucepan
- Meat thermometer
- Slotted spoon
Method
1
Cut the silken tofu into four thick blocks, pat dry with kitchen paper and leave to drain on a clean tea towel for 10 minutes.
Approx. 10 minutes
2
Warm the dashi stock, soy sauce and mirin together in a saucepan over low heat until just simmering, then remove from the heat.
Approx. 4 minutes
3
Grate the daikon and thinly slice the spring onions.
Approx. 5 minutes
4
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 6 minutes
5
Dust the tofu blocks all over in potato starch, shaking off the excess.
Approx. 3 minutes
6
Lower the tofu into the hot oil and fry for 3 minutes, turning once, until the coating is crisp and pale golden.
Approx. 3 minutes
7
Lift the tofu out with a slotted spoon, drain briefly, then place in serving bowls and pour over the warm dashi sauce.
Approx. 2 minutes
8
Top each piece with grated daikon, sliced spring onion and bonito flakes and serve immediately.
Approx. 2 minutes
