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Japanese Agedashi Tofu (Crispy Coated Tofu in Warm Savory Dashi Broth)
The beloved Japanese izakaya appetizer: cubes of firm tofu dusted in potato starch and fried until crisp outside and silky inside, served floating in a gentle, savory dashi broth with grated daikon and ginger.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
3servings
- Firm tofu, well drained and pressed400 g
- Cornstarch or potato starch (katakuriko)45 g
- Vegetable broth or kombu dashi250 ml
- Soy sauce30 ml
- Brown sugar or mirin1 tsp
- Freshly grated ginger1 tsp
- Scallions, thinly sliced2 stalk
- Oil for shallow frying80 ml
Preparation Steps
1
Wrap tofu block in paper towels and weigh down for 15 minutes to press out excess moisture, then cut into 4 cm cubes.
15 min timer
2
In a small saucepan, bring vegetable broth, soy sauce, and sugar to a gentle simmer and keep warm.
3 min timer
3
Thoroughly dredge tofu cubes in starch. Heat oil in skillet and fry cubes for 2 minutes on each side until crisp and pale golden.
6 min timer
4
Place crispy tofu in shallow bowls, pour warm broth around them, and top with grated ginger and scallions.
2 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
