Agedashi Tofu is a simple and delicious side dish. The outside has a soft and gooey texture and the tasty broth makes it impossible for anyone to resist it. This is especially popular among Izakaya-style restaurants.
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| Cook Time | 15 minutes |
| Removing excess water from tofu is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
300 g Firm Tofu 5 cm Daikon Radish 1 piece Ginger Root 4 Shishito Peppers Potato Starch Frying Oil Shichimi Chili Pepper
Broth
150 ml Dashi Stock kombu and bonito, watch our mizore nabe video to make dashi stock from scratch or use packaged dashi 2 tbsp Soy Sauce 2 tbsp Mirin
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the firm tofu. Cut the tofu in half. Wrap each block of tofu with a paper towel and let it sit on the plate for 30 minutes in order to remove the excess water.
- Let's prepare the toppings. Trim off the stem ends of the shishito peppers. Make a small cut in each shishito pepper in order to prevent it from bursting in the frying oil.
- Peel the daikon radish with a peeler. Grate the daikon radish.
- Scrape the ginger with a spoon. Grate the ginger with a grater. Peeling the daikon and ginger before grating will bring out the beautiful colors and make the dish more aesthetically appealing.
- Let's make the broth for Agedashi Tofu. Pour the mirin in a small pot and turn on the burner. Boil down the broth until all the alcohol has evaporated. You should not be able to smell any of the alcohol. Add the dashi stock and soy sauce to the mirin. When the broth boils again, turn off the burner.
- After removing the excess water, unwrap the tofu. Cut each block of the tofu into 3 pieces. Thoroughly wipe off the excess water with a paper towel.
- Place the tofu on the baking sheet that is generously covered with potato starch. Dip the tofu in potato starch until it is completely coated. Remove the excess starch with a pastry brush.
- Drop the potato starch in the heated oil in order to check the heat. The temperature should be around 170°C (340°F). When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot.
- Fry the tofu until the surface becomes crispy and lightly colored, then flip the tofu over.
- When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack.
- Next, deep-fry the shishito peppers. Make sure to deep fry quickly. Drain well and place them on the cooking rack.
- Preheat the broth and serve the three pieces of the Agedashi Tofu in a dish. Dip the agedashi tofu in the hot broth.
- Squeeze out any excess water from the grated daikon radish. Put the grated ginger on top of the tofu and finally garnish the dish with the shishito peppers. You can also sprinkle shichimi chili pepper on top of the grated daikon.
Recipe Notes
A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
This recipe is best served piping hot, so please enjoy the agedashi tofu as soon as possible.
Check our Mizore Nabe recipe to make dashi stock from scratch or use packaged dashi.
It is called Oroshiki in Japanese.😊 https://en.wikipedia.org/wiki/Oroshigane