Agedashi Tofu Recipe (Secret to Ultra-Crispy Japanese Fried Tofu)

By Sudachi · 35 min

Ingredients

Instructions

1. In a small saucepan, combine the dashi, soy sauce, mirin, sake and ¼ tsp salt. Bring to a boil over medium heat and let it bubble for 30 seconds, then lower the heat.
2. Mix 1 tbsp cold water with 1 tsp potato starch to make a slurry. Pour it into the sauce and stir over low heat until slightly thickened. Remove from heat and set aside.
3. Drain the 300 g firm tofu, wrap it in kitchen paper, and microwave on a heatproof plate for 1½ minutes at 600W.
4. Unwrap the tofu and cut it into about 12 cubes of roughly 3 cm. Pat each piece dry with kitchen paper and sprinkle with a pinch of salt.
5. Heat enough oil to submerge the tofu to 170 °C.
6. Mix 2 tbsp all-purpose flour with 2 tbsp potato starch and roll each piece of tofu in the mixture until coated all over.
7. In a separate tray, mix the remaining 2 tbsp potato starch with 1 tsp cold water to make hailstones. Roll the tofu in the hailstones and place each piece into the oil one by one.
8. Fry for 3 minutes, or until lightly golden, turning halfway. Drain on a wire rack. Reheat the sauce if needed while the tofu drains.
9. Place the tofu in serving bowls and spoon the sauce around it, avoiding the top to keep it crisp. Add the optional toppings to taste.

Summarized from Sudachi's video. Watch it for the details.

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