Agedashi Tofu
Recipe type: Appetizer
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6 pieces
  • 14 ounces silken tofu
  • ¼ cup potato starch (you can use corn starch as an alternative)
  • vegetable oil for frying
  • 1 cup dashi broth (instant dashi granules are ok)
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons grated daikon radish, drained/pressed to remove excess moisture
  • 4 tablespoons katsuobushi (dried bonito flakes)
  • 1 scallion, thinly sliced
  1. Line a plate with several sheets of paper towels. Drain the tofu of the packing liquid and place on the paper-lined plate. Place a few more sheets of paper towels on top, and weigh down with another plate. Allow to sit for 15 minutes.
  2. Meanwhile, make the broth. In a small sauce pan, add the dashi broth, soy sauce, and mirin. Bring to a simmer, turn off the heat, and set aside.
  3. Heat 1½ inches of oil to 350 degrees F. While that's heating, slice the tofu into 6 even blocks. Using a fresh paper towel, pat each piece of tofu dry. Roll in the potato starch and wipe off any excess.
  4. Once the oil comes to temperature, and working in batches, carefully lower the tofu into the oil. Cook for 2 minutes, turning occasionally. Remove and allow to drain on a plate lined with a paper towel.
  5. Carefully pat off any excess oil once the tofu has slightly cooled. Plate the tofu in a bowl and pour the broth overtop. Garnish with daikon radish, bonito flakes, and scallions. Serve immediately and enjoy!
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