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Agedashi tofu

Name: Agedashi tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: JP
Ingredients: 400 g silken or soft tofu (firm silken works best); 4 tbsp potato starch (or cornflour); 500 ml vegetable oil, for frying; 200 ml dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 60 g daikon radish, finely grated and squeezed; 1 tsp grated fresh ginger; 1 spring onion, thinly sliced; 1 small handful katsuobushi (bonito flakes)

20m

Prépa

15m

Cuisson

Portions

Moyen

Difficulté

Tofu soyeux frit dans la fécule, servi dans un bouillon dashi chaud avec daikon râpé, gingembre et bonite.

#japanese#tofu#fried#dashi#izakaya#starter

Portions

4portions

Ingrédients

Nutrition

calories210

protein10g

carbs15g

fat12g

fiber1g

Par portion

Étapes

Drain the tofu

Wrap the tofu block in paper towels and set a plate on top to press out excess water. Leave for about 15 minutes, then cut into 8 cubes.

400 g tofu

✅ C'est prêt quand : tofu feels firm and no more water comes out when pressed

⏱15:00

Make the broth

In a small saucepan, heat the dashi, soy sauce and mirin over medium heat until gently simmering. Lower the heat and keep warm while you fry the tofu.

200 ml dashi stock
2 tbsp soy sauce
2 tbsp mirin

✅ C'est prêt quand : the broth is steaming and simmering gently

Coat the tofu

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Fry

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Serve

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Drain the tofu

Wrap the tofu block in paper towels and set a plate on top to press out excess water. Leave for about 15 minutes, then cut into 8 cubes.

400 g tofu

✅ C'est prêt quand : tofu feels firm and no more water comes out when pressed

⏱15:00

Make the broth

In a small saucepan, heat the dashi, soy sauce and mirin over medium heat until gently simmering. Lower the heat and keep warm while you fry the tofu.

200 ml dashi stock
2 tbsp soy sauce
2 tbsp mirin

✅ C'est prêt quand : the broth is steaming and simmering gently

Coat the tofu

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Japan📅 Edo period (18th century)🍢 JP

Agedashi tofu is so old that it appears in Tofu Hyakuchin, a famous cookbook of 100 tofu recipes published in 1782, which shows how central tofu already was to Japanese cooking.

Today it's a staple of izakaya menus: a soothing dish to share alongside grilled skewers and cold drinks.