Agedashi Tofu

Crispy fried tofu in a delicate dashi-based sauce. Ethereal Japanese appetizer.

Ingredients

• 14 oz firm tofu, pressed and dried
• 4 tbsp potato starch or cornstarch

Vegetable oil for deep frying

• Tentsuyu sauce: 1 cup dashi, 3 tbsp soy sauce, 2 tbsp mirin — heated together
• Toppings: grated daikon, grated ginger, katsuobushi, green onion

Directions

1. Press tofu between paper towels 30 minutes to remove moisture. Very important.
2. Cut tofu into 8 rectangular blocks. Pat completely dry.
3. Coat each block in potato starch, shaking off excess.
4. Heat oil to 340°F. Fry tofu in batches 3-4 minutes until light golden.
5. Drain on paper towels.

Pour tentsuyu sauce into serving dishes.

1. Place fried tofu in sauce immediately before serving.
2. Top with grated daikon, ginger, katsuobushi, and green onion.

Notes

Serve immediately — the beauty of agedashi tofu is the contrast between the crispy exterior and the warm sauce. It softens quickly.