Agedashi Tofu • 揚げ出し豆腐 | Graces Japanese Cooking

Agedashi Tofu. A Japanese classic and an izakaya favorite. Fried, yet healthy:) Crispy on the outside-soft on the inside. It’s light, yet fulfilling. And the dashi—-so delish. Even if you’re not too crazy about tofu, you’ll love ❤️ this dish.

I hope you enjoy!!!

Recipe (serves 2-3)

14 oz organic firm tofu
potato starch
oil to fry tofu

Garnish:
green onion, chopped
ginger, grated
daikon, grated

Dashi:
1 cup water
1/2 cup bonito flakes

2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sake

1. Drain tofu, wrap in paper towel, and place on a strainer to remove excess water. Place a plate (not too heavy) on top of the tofu to help remove excess water. Set aside.
2. In a small sauce pan, make dashi. Bring water to boil, add bonito flakes, boil on med high for 1 minute, turn off heat and let the flakes sink to the bottom. Strain.
3. Add dashi back into the pan, bring to a medium boil, add mirin, sake, and soy sauce. Simmer until ready to serve.
4. Prepare garnish.
5. Cut the tofu into four pieces. Pat dry each piece with paper towel.
6. In a frying pan, add oil and heat to low-med heat.
7. Dust tofu with potato starch and add to the pan.
8. Slowly and gently fry tofu until slightly brown on all sides.
9. Plate tofu, pour dashi over the tofu and garnish with grated daikon, ginger, and green onion.
10. Enjoy!

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Grace

Instagram: @gracesjapanesecooking