How to Make Agedashi Tofu | Recipe | The Zen Kitchen | Japanese Cooking

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.

Start by preparing the steeping liquid with a third of a cup of Bonito stock.

Add a tablespoon and a half each of mirin and soy sauce to the stock and bring it to a boil.

Once boiling, remove from heat and set aside.

Press the silken tofu by placing it between two layers of absorbent paper with a plate on top to remove excess moisture.

Lightly coat the pressed tofu in potato flour.

Preheat the deep fryer to 180°C (356°F).

Deep fry the tofu pieces for about 3 to 4 minutes until golden brown.

Remove the tofu and drain on a wire rack.

Arrange the fried tofu pieces in a bowl.

Top with grated daikon, sliced ginger, and chopped green onions.

Sprinkle with Bonito flakes and shichimi togarashi.

Pour the steeping liquid over the arranged tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens