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Japanese · Dinner

Agedashi Tofu

VegMedium

Diet: Veg · Vegan · High-protein

Agedashi Tofu is a Japanese dish. Add broth at the table to retain some crisp coating.

Prep
15 min
Cook
15 min
Rest, soak, marinate or chill
15 min
Total
45 min
Servings
4
Difficulty
Medium
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Agedashi Tofu. The photograph includes bonito-style flakes; this recipe uses kombu broth without fish flakes.
The photograph includes bonito-style flakes; this recipe uses kombu broth without fish flakes. Representative photograph of Agedashi Tofu. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Tofu

Frying

Broth

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Drain · About 15 min

  1. Wrap tofu from 600 g firm tofu, 60 g potato starch in a clean towel and press gently for 15 minutes. Cut into eight cubes and coat in starch.

Fry · About 5 min

  1. Heat 500 ml neutral oil to 175°C / 350°F in a deep pan. Fry tofu in batches for 4–5 minutes; drain.

    Check: The food must be hot through at 175°C / 350°F.

Serve · About 3 min

  1. Simmer 240 ml kombu dashi, 30 ml soy sauce, 30 ml mirin for 3 minutes. Pour around tofu and add 100 g daikon, grated, 20 g spring onions, sliced just before eating.

Tips

  • Add broth at the table to retain some crisp coating.
  • Judge Agedashi Tofu by the texture and doneness signs in its steps. Your pan and heat affect how long Agedashi Tofu takes to cook.

Substitutions

  • Cornflour can replace potato starch.

Storage

  • Get perishable Agedashi Tofu into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Agedashi Tofu within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Agedashi Tofu to 74°C / 165°F, stirring or turning it for even heating. When Agedashi Tofu is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Agedashi Tofu includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Agedashi Tofu becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Agedashi Tofu one day ahead. For Agedashi Tofu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Agedashi Tofu on the day of serving.

FAQ

What matters most when making Agedashi Tofu?

Add broth at the table to retain some crisp coating.

What can I substitute in Agedashi Tofu?

Cornflour can replace potato starch.

Can I prepare Agedashi Tofu ahead?

Prepare the measured ingredients for Agedashi Tofu one day ahead. For Agedashi Tofu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Agedashi Tofu on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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