Japanese Fried Tofu (Agedashi Tofu)

Method12 steps · about 20 min

1. 1

   Step 1: Combine all 100 ml ready dashi, 20 ml mirin and 20 ml soy sauce in a small saucepan. Heat over high heat until it starts to boil, then turn off the heat and set the sauce aside.

   Uses 100 ml ready dashi stock · 20 ml mirin · 20 ml soy sauce

2. 2

   Step 2: Gently remove the 300 g firm silken tofu from its pack. Cut it in half lengthwise and into three crosswise, making six blocks.

   Uses 1 pack (300 g) firm silken tofu

3. 3

   Step 3: Wrap each of the six tofu blocks from step 2 in kitchen paper and press gently to remove excess moisture without breaking it. Put the drained pieces on a plate.

   Uses six cut firm-silken tofu blocks

4. 4

   Step 4: Spread all 2 tbsp corn starch on a shallow plate for coating the tofu.

   Uses 2 tbsp corn starch for coating

5. 5

   Step 5: Heat sunflower oil in a deep pot or pan to 170°C, with an oil depth of at least 5 cm.

   Uses Sunflower oil for deep-frying, as needed for at least 5 cm depth

6. 6

   Step 6: Place the drained tofu from step 3 and corn-starch plate from step 4 next to the frying pan. Take the first three tofu blocks and coat all sides lightly with corn starch, one piece at a time immediately before putting each into the oil. Keep the other three blocks for the next batch.

   Uses Half of the six drained tofu blocks · Corn starch drawn from the coating plate as needed

7. 7

   Step 7: Gently lower the first three coated blocks from step 6 into the heated oil from step 5 without overcrowding.

   Uses first three freshly coated tofu blocks · Heated sunflower oil for the first batch

8. 8

   Step 8: Fry the first batch from step 7 for about 2 minutes, turn and fry for a further 2 minutes or until very light brown. Drain on kitchen paper. Coat the remaining three drained blocks from step 3 with corn starch from step 4 immediately before frying them in the same oil. Repeat the same 2-minute first side and 2-minute second side, drain and combine both batches. Discard leftover coating starch.

   Fry one tofu batch, turning halfway · 4 minUses first coated tofu batch in frying oil · Remaining half of the six drained tofu blocks · Remaining corn starch as needed for the second batch · The same frying oil, maintained near 170°C

9. 9

   Step 9: Rewarm the sauce from step 1 if it has cooled. Place three of the six fried tofu blocks from step 8 in each of two bowls, then divide all the warm sauce between the bowls.

   Uses complete prepared dashi-soy sauce · complete batch of six fried drained tofu blocks

10. 10

    Step 10: If using daikon, take 1 tbsp of the 2 tbsp grated daikon for each bowl. Squeeze out its water and shape it into a small mound on top of the sauced tofu from step 9.

    Uses two bowls of fried tofu in warm sauce · 2 tbsp grated daikon, optional topping

11. 11

    Step 11: If using them, divide the ¼ tsp grated ginger and 2 tbsp chopped scallions between the two bowls from step 10. Place the ginger over the daikon when present and sprinkle on the scallions.

    Uses two tofu bowls with optional daikon topping · ¼ tsp grated ginger, optional topping · 2 tbsp finely chopped scallions, optional topping

12. 12

    Step 12: If using the four already boiled okra, put two beside the tofu in each bowl from step 11. Serve both bowls hot.

    Uses two finished tofu bowls with optional ginger and scallions · 4 already boiled okra, optional garnish