Agedashi Tofu 揚げ出し豆腐

Method9 steps · about 30 min

1. 1

   Step 1: 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.

   Drain tofu · 20 minUses 300 g Firm Tofu

2. 2

   Step 2: Cut the drained tofu into pieces about three by four by two centimetres (1.2 by 1.6 by 0.8 inches).

   Uses Drained firm tofu

3. 3

   Step 3: Heat suitable deep-frying oil to 170°C in a deep pan, using a frying thermometer. Keep a saucepan no more than one-third full or follow a fryer’s fill line.

   Uses Cooking Oil to deep-fry

4. 4

   Step 4: Just before frying, coat the tofu pieces in the two tablespoons potato starch and brush off excess.

   Uses Drained cut tofu pieces · 2 tbsp katakuriko potato starch

5. 5

   Step 5: Fry about four pieces at a time for a few minutes until the coating is crisp and the tofu is heated through.

   Uses Freshly starch-coated tofu pieces · Deep-frying oil at 170°C

6. 6

   Step 6: Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

   Uses Fried crisp tofu pieces

7. 7

   Step 7: Combine the half cup prepared dashi, two tablespoons soy sauce, two tablespoons mirin and tablespoon sugar (1 tbsp) in a small saucepan.

   Uses ½ cup dashi (*1) · 2 tbsp soy sauce · 2 tbsp Mirin · 1 tbsp sugar

8. 8

   Step 8: Bring the broth to a boil over medium heat, stirring to dissolve the sugar. Turn off the heat and set aside.

   Uses Combined tsuyu broth ingredients

9. 9

   Step 9: Divide the fried tofu between two bowls. Add any selected optional grated daikon (1/4 cup), chopped scallion (1), grated ginger (1 piece), shichimi and sesame seeds, then pour over the prepared broth.

   Uses Drained fried tofu · Prepared hot tsuyu broth · 1/4 cup grated daikon (source alternative to 5 cm root) · 1 scallions · 1 piece ginger (grated) · 1/4 tsp Shichimi Togarashi · 1 tsp White sesame seeds to sprinkle *2