Agedashi Dofu
Elevate your next meal with the delicate flavors and textures of Agedashi Dofu, a traditional Japanese appetizer that balances crispy, golden tofu with a savory umami-rich broth. This recipe showcases silken tofu coated in potato starch and lightly fried to perfection, creating a crispy exterior that contrasts beautifully with its creamy interior. The tofu is bathed in a warm sauce made from dashi stock, soy sauce, mirin, and a touch of sugar, delivering a comforting umami depth. Topped with grated daikon, finely chopped green onions, and a sprinkle of katsuobushi (bonito flakes), each bite is a harmonious blend of flavors and textures. Perfect for a light appetizer or starter, this dish is quick to prepare and a true celebration of Japanese cuisine.
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Recipe Information
Ingredients
- 400 grams silken tofu
- 75 grams potato starch (or cornstarch)
- 500 milliliters vegetable oil (for frying)
- 250 milliliters dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 4 tablespoons grated daikon (optional)
- 2 tablespoons green onions, finely chopped
- 5 grams katsuobushi (bonito flakes) for garnish
Instructions
Drain the silken tofu by wrapping it gently in a paper towel and placing it on a plate. Put a lightweight object (like a plate) on top of the tofu and let it sit for 10-15 minutes to remove excess water.
While the tofu is draining, prepare the sauce. In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Turn off the heat and set the sauce aside.
After the tofu has been drained, carefully cut it into 4 equal-sized cubes for individual servings.
Place the potato starch in a shallow bowl. Gently coat each tofu cube in the starch, ensuring all sides are evenly covered. Shake off any excess.
In a deep frying pan or pot, heat the vegetable oil to 170°C (340°F). Carefully place the tofu cubes into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
To assemble the dish, divide the fried tofu cubes among serving bowls. Pour the warm dashi sauce over the tofu.
Garnish each bowl with grated daikon, chopped green onions, and a sprinkle of katsuobushi. Serve immediately to enjoy the contrast of crispy tofu and savory sauce.
Nutrition Facts
Calories |
4936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.9 g | 655% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1471 mg | 113% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
