Agedashi Tofu is the must-try dish in Japanese restaurants and Izakaya (Japanese pubs/tapas restaurants). Crispy outside, deep-fried soft tofu inside served with a sophisticatedly flavoured sauce called “Tsuyu”. This has a robust umami flavour and is a to die for Japanese dish! Furthermore, it is an unbelievably simple and easy dish to make.
Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but worldwide.
- 300 g Firm Tofu
- 2 tbsp Katakuriko starch
- Cooking Oil to deep-fry
- 5 cm of daikon grated or ¼ cup
- 1 spring onion
- 1 piece ginger (grated)
- 1/4 tsp Shichimi Togarashi
- 1 tsp White sesame seeds to sprinkle
Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.
Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm)
Heat oil in a deep frying pan to 170°C.
When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
Deep-fry 4 pieces of the tofu at a time for a few minutes.
Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
Make the sauce by putting all the ingredients into a sauce pan.
Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.
This recipe was first featured in Chopstick Chronicles.