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Crispy yet delicate deep-fried tofu cubes served in a warm, savory dashi broth. This classic Japanese appetizer is a beautiful contrast of textures and flavors, perfect for any occasion.
Press the Tofu: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cast-iron skillet) on top. Let it press for at least 20-30 minutes to remove excess water. This step is crucial for a crispy texture.
Prepare the Broth (Tentsuyu): While the tofu is pressing, combine the dashi stock, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low to keep it warm.
Prepare Garnishes: Peel and finely grate the daikon radish. Gently squeeze out any excess liquid from the grated daikon. Peel and finely grate the ginger. Thinly slice the scallions.
Cut and Coat Tofu: Once pressed, unwrap the tofu and pat it completely dry with paper towels. Cut the block into 8 or 12 equal cubes. Place the potato starch in a shallow bowl. Gently dredge each tofu cube in the starch, ensuring all sides are lightly and evenly coated. Shake off any excess.
Fry the Tofu: Pour about 1 to 1.5 inches of vegetable oil into a medium skillet or pot. Heat the oil over medium-high heat to 350°F (175°C). Working in batches, carefully add the coated tofu to the hot oil. Fry for 2-3 minutes per side, until light golden brown and crisp. Avoid overcrowding the pan.
Drain and Serve: Using a slotted spoon, transfer the fried tofu to a wire rack to drain excess oil. Immediately divide the hot tofu among four small, shallow bowls. Pour the warm broth around the tofu. Top with a small mound of grated daikon, a pinch of grated ginger, a sprinkle of scallions, and bonito flakes (if using). Serve immediately.
Crispy yet delicate deep-fried tofu cubes served in a warm, savory dashi broth. This classic Japanese appetizer is a beautiful contrast of textures and flavors, perfect for any occasion.
This japanese recipe takes 40 minutes to prepare and yields 4 servings. At 347.22 calories per serving with 17.64g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Use kombu dashi (made from kelp) or shiitake dashi instead of traditional bonito-based dashi. Omit the bonito flake garnish.
Substitute the soy sauce with tamari, which is a gluten-free alternative.
Sprinkle a little shichimi togarashi (Japanese seven-spice blend) over the top before serving for a touch of heat.
Sauté some sliced shiitake or shimeji mushrooms and add them to the broth for extra umami and texture.
Tofu is a complete protein, providing all the essential amino acids your body needs. It's a fantastic protein source for vegetarians, vegans, and anyone looking to reduce their meat consumption.
Soy products like tofu are rich in isoflavones, which are plant compounds that may have various health benefits, including supporting heart health and reducing the risk of certain types of cancer.
Tofu is a good source of calcium and manganese, both of which are crucial for building and maintaining strong, healthy bones and may help prevent osteoporosis.
Agedashi Tofu can be a moderately healthy dish. Tofu itself is a great source of plant-based protein and minerals. However, since it's deep-fried, it absorbs some oil, increasing its fat and calorie content. The dashi broth is generally light and low in calories. It's best enjoyed in moderation as part of a balanced meal.
A typical serving of Agedashi Tofu (about 3 pieces with broth) contains approximately 250-350 calories, depending on the amount of oil absorbed during frying and the specific ingredients used in the broth.
Yes, absolutely. To make it vegan, use a plant-based dashi like kombu dashi (made from kelp) or shiitake mushroom dashi. Also, be sure to omit the bonito flakes as a garnish.
Yes, you can use an air fryer for a lower-fat version. After coating the tofu in starch, spray it lightly with oil and air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy. The texture will be slightly different from deep-frying but still delicious.
Firm or medium-firm tofu is ideal for Agedashi Tofu. It's sturdy enough to hold its shape during frying but still has a soft, silky interior. Silken tofu is too delicate and will fall apart, while extra-firm tofu can be a bit too dense.
Agedashi Tofu is best eaten fresh. The crispy coating will become soggy once stored. If you must store it, keep the fried tofu and the broth in separate airtight containers in the refrigerator for up to 2 days. Reheat the tofu in an oven or air fryer to regain some crispiness before serving with the reheated broth.
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