Japan’s Crispiest Tofu! | Fried Agedashi Tofu

tofu

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Firm tofu holds its shape better during frying.

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth provides a lighter flavor while maintaining depth.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

daikon radish

🥗Healthier: carrots

💰Cheaper: regular radish

Carrots provide a similar crunch and sweetness.

Drain the liquid from the tofu package.

Press the tofu to remove excess liquid for 30 minutes using a plate and some weight on top.

Peel the daikon radish and grate it to prepare daikon oroshi.

In a saucepan, combine 150 milliliters of dashi, 10 grams of sugar, 5 milliliters of cooking sake, 30 milliliters of soy sauce, and 10 milliliters of mirin; set to medium heat and bring to a boil.

Once boiling, add the grated daikon oroshi and stir.

Mix 2 teaspoons of potato starch with 50 milliliters of water to thicken the sauce, then add this mixture to the saucepan.

After 30 minutes, check the tofu and cut it into even squares.

Coat each piece of tofu in potato starch, ensuring to wipe off excess powder.

Heat grapeseed oil in a frying pan and add the tofu, frying until the underside is golden brown, about 2-3 minutes per side.

Flip the tofu and fry the other side until golden brown, separating any pieces that stick together with a spatula.

Optionally, add shishito peppers to the pan for extra flavor.

Once the tofu and peppers are golden brown, remove them from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens