Agedashi Tofu

Lightly fried silken tofu with a crisp starch shell, served in warm dashi broth with ginger and scallion.

Ingredients

• 14 oz block silken or soft tofu
• 1/2 cup potato starch

Vegetable oil, for deep-frying

• 1 1/2 cups dashi
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp grated daikon
• 1 tsp grated fresh ginger
• 1 scallion, thinly sliced
• Bonito flakes, for garnish

Directions

1. Drain the tofu, wrap in paper towels, and press gently for 15 minutes to remove excess water, then cut into 8 cubes.
2. Make the broth by warming the dashi, soy sauce and mirin together in a small saucepan; keep hot.

Heat 2 inches of oil to 350 degrees F.

1. Dredge each tofu cube in potato starch, shaking off the excess, then fry in batches until the coating is crisp and pale gold, about 3 minutes; drain.
2. Arrange the tofu in shallow bowls and pour the warm broth around (not over) it to keep the crust crisp.
3. Top with grated daikon, ginger, scallion and a few bonito flakes; serve immediately.

Notes

Adapted from Chef Masaharu Morimoto’s approach to the classic agedashi tofu.