Best Ever Agedashi Tofu Recipe!

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, let it bubble for 30 seconds, then turn the heat down low.
2. Mix 1 tsp potato starch with 1 tbsp cold water to make a slurry. Stir it into the sauce over low heat until slightly thickened, then take off the heat and set aside.
3. Drain the 300 g firm tofu, wrap it in kitchen paper, and microwave on a heatproof plate at 600W for 1½ minutes.
4. Unwrap the tofu and cut it into about 12 cubes of roughly 3 cm. Pat each cube dry with kitchen paper and sprinkle with a pinch of salt.
5. Heat enough oil to submerge the tofu to 170 °C. Mix 2 tbsp flour with 2 tbsp potato starch and roll each cube in the mixture until fully coated.
6. Mix the remaining 2 tbsp potato starch with 1 tsp cold water until it forms clumps. Roll the floured tofu in this mixture, then drop each piece into the oil one at a time.
7. Fry for about 3 minutes, turning halfway, until lightly golden. Drain on a wire rack. Reheat the sauce if needed while the tofu drains.
8. Put the tofu in bowls and pour the sauce around it, keeping the top dry to stay crisp. Add chopped green onions, grated daikon and shichimi togarashi to taste if you like.

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

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