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Agedashi Tofu (Crispy Fried Tofu in Broth)
Serves 2 · About 35 min (15 min of this is just letting the tofu drain)
Tofu coated in potato starch, shallow-fried in a frying pan, then topped with warm broth and grated daikon.
① Drain the tofu→② Broth and grated daikon→③ Coat with potato starch→④ Shallow-fry→⑤ Pour the broth over
What to buy
Tofu & vegetables
Seasonings & dry goods
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How to make it
1
Cut the tofu and drain it
- Cut the tofu into 6 equal pieces (cut in half lengthwise, then into 3 across)
- Lay paper towels on a plate, line up the tofu, cover the top with paper towels too, and leave for 15 minutes
How to tell it's doneThe paper towels have soaked up water and are damp. The tofu surface feels moist, but no water drips.
Be carefulIf water is left on the tofu, the oil will splatter a lot when you fry. Do this step well.
2
Make the broth and grate the daikon
- Put 200 ml water, 1/2 tsp dashi granules, 1 1/2 tbsp soy sauce and 1 1/2 tbsp mirin in a small pot
- Bring to a boil over medium heat, then turn off the heat (warm it again right before eating)
- Peel the daikon and grate it. Put it in a strainer and lightly drain the liquid
- If using green onions, chop them finely (thin rounds)
How to tell it's doneThe broth, grated daikon, green onions and ginger are all ready.
3
Heat the oil and coat with potato starch
- Pour vegetable oil 1 cm deep from the bottom (about 200 ml) into a frying pan and put it over medium heat
- While the oil heats, spread 3 tbsp potato starch on a tray or plate
- Lightly pat the tofu dry with paper towels and coat every side with potato starch. Lightly tap off the extra
How to tell it's done (oil temperature: about 170°C)Put the tips of dry chopsticks into the oil: small bubbles keep fizzing around the chopsticks. No bubbles = still too low. Big bubbles rushing out hard with smoke = too hot, so turn the heat down and wait a little.
Be carefulCoat with potato starch right before frying. If you coat it too early, the water from the tofu makes the starch sticky and the coating comes off easily.
4
Shallow-fry the tofu
- Put the tofu in gently, from the near side toward the far side. Do not drop it in from above
- Add up to about 3 pieces at a time (adding too many lowers the oil temperature). Fry in 2 batches
- After adding, do not move it for 2 minutes. When the bottom is crispy, turn it over with chopsticks and a spoon
- Fry the other sides the same way. When all sides are done, move to a plate lined with paper towels to drain the oil
How to tell it's doneThe outside is light golden brown and feels crispy and hard when you poke it with chopsticks. Tofu can be eaten raw, so it's enough if the inside is warm.
Watch for splattering oilWhen you add the tofu, the water makes the oil pop and splatter. Keep your face away and roll up your sleeves. Never put water in the pan. Do not leave the pan while frying. Do not move the used oil while it is hot. Clean up after it cools.
5
Serve and pour the broth over
- Warm the broth again over medium heat (turn off the heat when it boils)
- Put the tofu in bowls and pour half of the broth into each, around the tofu
- Top with the grated daikon, green onions and ginger
ReadyEat right away, before the coating soaks up the broth and gets soft.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating came offToo much time passed after coating with starch, or you moved it right after adding it. Next time, coat right before frying and don't touch it for 2 minutes after adding.
Soggy and oilyThe oil was not hot enough. Next time, add the tofu after you see small bubbles keep coming from the chopsticks. Do not add too many at once.
The oil splattered a lotThe tofu was not drained enough in step 1. Next time, let it sit a full 15 minutes and pat it dry with paper towels before adding.
The outside burned brownThe heat was too high. Keep it at medium, and if it looks like it will burn, turn it down to medium-low.
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