There’s something magical about having Agedashi Tofu on a cold NYC evening. It’s a dish I love to make for my family, and it’s surprisingly simple. At first, I was hesitant to try frying tofu at home, but once I did, I couldn’t stop. The crispy exterior contrasting with the soft interior is a texture dream. And let’s face it, any excuse to fry something at home is a good one. This recipe is perfect when paired with other cozy dinner options like our crescent roll breakfast recipes .
Why you’ll love this recipe
The beauty of Agedashi Tofu is in its simplicity. You don’t need a long list of ingredients to create something this delicious. The combination of flavors is perfectly balanced with the savory dashi broth, the gentle sweetness of mirin, and the satisfying crunch of the fried tofu cubes. My kids love it too, especially when we get adventurous with garnishes. Plus, it’s a fantastic way to introduce tofu to those who might be skeptical.
Ingredients
- 1 block firm tofu
- 3 tablespoons potato or corn starch
- 150 ml dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Thin seaweed strips (nori)
- Finely chopped scallions
- Grated ginger
- Grated daikon radish
Step-by-step instructions
- Drain the tofu and wrap it in a clean cloth. Place a weight on top to press out excess water, leaving it for about 15-20 minutes.
- Cut the tofu into 5-6 cm cubes. Sift the potato or corn starch onto a plate and roll the tofu cubes in it until they’re well-coated.
- Heat frying oil in a deep pan or fryer to around 180°C. Fry the tofu cubes in batches, cooking until golden and crispy, approximately 2-3 minutes on each side. Once done, let them drain on paper towels.
- In a small saucepan, combine the dashi, soy sauce, and mirin. Heat on medium while stirring. Lower the heat and keep the sauce warm.
- Arrange the fried tofu cubes into individual bowls. Pour the hot sauce over the tofu. Sprinkle with nori strips, finely sliced scallions, grated daikon, and ginger to taste.
- Serve immediately.
Recipe tips & variations
Feel free to experiment with the garnishes. I sometimes add a dash of chili oil for a bit of heat or replace the traditional garnishes with what’s available in my pantry. If you don’t have dashi at hand, a simple vegetable broth could work in a pinch, though the authentic flavor might be altered.
Storage & reheating
While Agedashi Tofu is best enjoyed fresh, you can store leftovers. Keep them in an airtight container in the refrigerator, and they should last for up to two days. Reheat them in an oven to try and regain some crispiness, although they won’t be as crispy as when freshly fried.
FAQs
Can I make the tofu ahead of time?
Yes, you can cube and press the tofu ahead of time, but I recommend frying it just before serving to enjoy it at its crispiest.
What can I serve with Agedashi Tofu?
This dish pairs well with steamed rice or a simple green salad. For something hearty, try our breakfast potatoes recipe .
Do I have to use mirin?
If you don’t have mirin, a touch of sugar could substitute, although the flavor won’t be quite the same.
Recipes you may like
Looking for more comforting recipes to complement your meal? Check out our other favorites:
Enjoy bringing a taste of Japan into your home with Agedashi Tofu . It’s a dish that’s not only delicious but also brings a piece of culture to the table, one crispy bite at a time.
Agedashi Tofu Recipe
- Total Time: 30 minutes
- Yield: Serves 2-4 1x
- Diet: Vegetarian
Description
Delicious Agedashi Tofu recipe that’s simple to make and perfect for cozy evenings.
Ingredients
- 1 block firm tofu
- 3 tablespoons potato or corn starch
- 150 ml dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Thin seaweed strips (nori)
- Finely chopped scallions
- Grated ginger
- Grated daikon radish
Instructions
- Drain the tofu and wrap it in a clean cloth. Place a weight on top to press out excess water, leaving it for about 15-20 minutes.
- Cut the tofu into 5-6 cm cubes. Sift the potato or corn starch onto a plate and roll the tofu cubes in it until they’re well-coated.
- Heat frying oil in a deep pan or fryer to around 180°C. Fry the tofu cubes in batches, cooking until golden and crispy, approximately 2-3 minutes on each side. Once done, let them drain on paper towels.
- In a small saucepan, combine the dashi, soy sauce, and mirin. Heat on medium while stirring. Lower the heat and keep the sauce warm.
- Arrange the fried tofu cubes into individual bowls. Pour the hot sauce over the tofu. Sprinkle with nori strips, finely sliced scallions, grated daikon, and ginger to taste.
- Serve immediately.
Notes
- Feel free to experiment with garnishes, such as a dash of chili oil for heat.
- If dashi isn’t available, a vegetable broth could work, but the flavor would be altered.
- Leftovers can be stored in an airtight container for up to two days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg