Agedashi Tofu is a timeless Japanese appetizer often ordered at premium Izakayas. It features crispy, golden cubes of silken tofu sitting beautifully in a pool of hot, savory dashi broth, topped with refreshing aromatics.
Toppings: Grated daikon radish, grated ginger, and finely chopped green onions
Instructions
Drain tofu carefully: Wrap the block of tofu in several layers of paper towels and place a light weight (like a small plate) on top. Let it sit for 15-20 minutes to remove excess moisture. This is crucial for achieving a crispy coating.
Make sauce: In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a quick simmer, then turn off the heat and keep warm.
Coat with starch: Cut the drained tofu into 4 or 6 equal square blocks. Just before frying, roll each tofu block in potato starch until fully and evenly coated on all sides. Shake off any excess starch.
Fry until golden: Heat about 2 inches of vegetable oil in a pan to 175°C (350°F). Carefully slide the tofu blocks into the oil. Fry for 2-3 minutes, turning gently, until the outer skin becomes crisp and very lightly golden. Drain on paper towels.
Assemble & Serve: Place the hot fried tofu blocks into a shallow serving bowl. Gently pour the warm dashi sauce around the base of the tofu (do not pour directly over the top to preserve crispiness). Top neatly with grated daikon, ginger, and green onions.