Agedashi Tofu

Name: Agedashi Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400 g firm tofu; 10 g dried kombu; 300 ml water; 2 tbsp soy sauce; 1 tbsp mirin; 60 g potato starch; 500 ml neutral oil, for frying; 1 stalk scallion, thinly sliced, for garnish; 1 tbsp grated daikon radish, for garnish (optional)

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A Cooksy cook

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Cubes of tofu dusted in potato starch, fried until crisp, and served in a warm seasoned broth. This version uses a kombu-only dashi, which keeps it genuinely vegan while staying true to the dish.

Servings2 SERVINGS

Ingredients

0 of 9 gathered · scaled for 2

Method

Press the tofu

Wrap the tofu in a clean towel and set a light weight on top so it presses out excess water.

15 min

Make the kombu dashi

Steep the kombu in the water, then warm it gently without boiling and remove the kombu.

Boiling kombu makes the broth slimy and bitter, so pull it before it bubbles hard.

10 min

Season the broth

Stir the soy sauce and mirin into the warm dashi and keep it warm over the lowest heat.

Cut and coat the tofu

Cut the pressed tofu into cubes and dust each piece generously in potato starch.

Heat the oil

Bring the oil in a pot up to frying temperature.

5 min

Fry the tofu

Fry the tofu cubes, turning gently, until the coating is crisp and golden.

4 min

Serve in the broth

Arrange the fried tofu in bowls, ladle the warm seasoned dashi around it, and top with scallion and daikon.

vegetarianvegandairy-freenut-free

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Agedashi Tofu

7 steps · 4 timers · 2 servings