Agedashi Tofu is my favorite Japanese tofu dish. It’s deep fried tofu served in a soy sauce/dashi based broth. Agedashi tofu is easy to make and great to serve as a side dish or appetizer. It’s also great as a snack! I don’t know why, but I always like to have some type of calm Japanese music playing in the background while eating this dish. It makes me feel like I’m in ancient Japan.
The key to making good agedashi tofu is getting the excess water out. Serve each cube of tofu in a separate bowl with the broth. Garnish with chopped green onion and katsuobushi flakes (bonito flakes).
This recipe makes about 3 servings
- 1 package of silken or soft tofu (10 oz)
- 4 to 6 tablespoon potato starch, to dust
- oil to fry
- 1 chopped green onion
- small katsuobushi flakes
For the tentsuyu broth:
- 1 1/4 cup water
- 1 piece small kombu
- katusobushi (small handful)
- 2 1/2 tablespoon soy sauce
- 2 tablespoon mirin
- Leave kombu in a pot of 1 1/4 cup cold water for 20 minutes. Bring the water, soy sauce, mirin, and kombu to a boil. Let it boil for a minute, then add a small handful of katsuobushi and let it simmer for 30 seconds. Remove kombu and katsuobushi and turn off heat. Keep broth warm.
- Remove excess moisture from tofu with paper towels. Cut the tofu into large cubes (about 4 to 6 pieces). Dust the tofu with potato starch on all sides.
- Deep Fry at 375 degrees F for a minute or until the tofu is lightly golden brown. Serve with the tentsuyu broth and garnish with chopped green onion and katsuobushi. You can also add grated daikon if desired.