Japanese · Free
Agedashi Tofu (Crispy Fried Tofu in Broth)
Silky tofu cubes dusted in potato starch and fried until lightly crisp, then bathed in a warm, savory dashi broth. It is an elegant, delicate izakaya starter with a wonderful contrast of textures.
****+
Prep 20 min · Cook 15 min
Method
Drain the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and set a light weight, such as a plate, on top for 15 minutes. Removing excess water is essential so the tofu crisps rather than splatters in the oil.
Make the broth: In a small saucepan, combine the dashi, soy sauce, and mirin and bring to a gentle simmer. Keep it warm over low heat while you fry the tofu.
Prepare the garnishes: Grate the daikon and ginger and gently squeeze out excess liquid from the daikon. Slice the scallions and set all the garnishes near your serving bowls.
Cut the tofu: Carefully cut the drained tofu into cubes about 1.5 inches on each side. Handle the soft tofu gently so the pieces stay intact.
Coat the tofu: Roll each tofu cube in the potato starch to coat all sides evenly, pressing lightly so the coating adheres. Do this just before frying so the coating stays dry.
Heat the oil: Pour the oil into a deep pot to a depth of about 2 inches and heat it to 350 degrees F. A pinch of starch dropped in should sizzle immediately at the right temperature.
Fry the tofu: Lower a few coated cubes into the oil with a slotted spoon, being careful of splatter, and fry for 3 to 4 minutes until the coating is set and very lightly golden. Do not crowd the pot so the pieces do not stick together.
Drain the tofu: Lift the fried cubes onto a wire rack set over paper towels to drain. Fry the remaining tofu in batches, letting the oil return to temperature between them.
Assemble the bowls: Divide the hot fried tofu among shallow serving bowls, standing the cubes so they do not sit in a pile. Gently ladle the warm broth around the tofu rather than over the top, to keep the coating crisp a little longer.
Garnish and serve: Top each portion with a small mound of grated daikon, a dab of grated ginger, a sprinkle of scallions, and a few bonito flakes. Serve immediately while the broth is warm and the tofu still has some crunch of texture.
Chef's tips
- Press the tofu well before coating; the drier the surface, the crisper the result and the less the oil will splatter.
- Ladle the broth gently around the tofu instead of pouring it over the top so the coating holds its crispness as long as possible.
- Serve agedashi tofu right away, since the delicate fried coating softens quickly once it meets the broth.
Cooking times vary by equipment -- cook to temperature and to taste.
