Agedashi Tofu

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4 servings

Country of Origin

Japan

Description

Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth.

Presentation & How It's Eaten

Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions.

Ingredients

• 1 block (14 oz) firm or medium-firm tofu

• 1/2 cup potato starch (or cornstarch)

• 1 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• Vegetable oil, for deep frying

• Grated ginger & sliced green onions, for garnish

Step-by-Step Directions

1. Press Tofu: Wrap tofu block in paper towels and weight down with a plate for 15 minutes to drain excess water. Cut into 8 equal cubes.

2. Make Sauce: Combine dashi, soy sauce, and mirin in small pot; bring to a brief boil and turn off heat.

3. Coat & Fry: Dredge tofu cubes lightly in potato starch. Fry in hot oil (350°F / 175°C) for 3–4 minutes until outer coating forms a crisp shell.

4. Plate: Place fried tofu cubes into bowls, pour hot broth around sides, and top with ginger and green onions.

Optional

• Shaved Bonito: Add a small handful of thin katsuobushi flakes right over warm tofu before serving.

Cooking Tips

• Coat tofu in potato starch right before dropping into hot oil; coating too far in advance turns gummy.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~170 kcal

• Total Fat: 8g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: 510mg

• Total Carbohydrates: 15g

• Dietary Fiber: 1g

• Sugars: 3g

• Protein: 9g