Agedashi Tofu
Crisp tofu in a warm dashi sauce. A great option when you are cooking for mixed diets.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Photo: Gu Ko / Pexels
Agedashi Tofu proves that sushi night and Japanese comfort food do not need fish or meat. Pressing tofu between towels under a light weight for 15 minutes helps it brown and absorb sauce. Grated daikon softens rich or fried food, and fine daikon threads make a classic bed for sashimi. Taste as you go and adjust the seasoning to your liking.
Method
Wrap the tofu in paper towels and press under a light weight for 15 minutes.
Simmer 1 cup kombu dashi with 2 tablespoons each soy sauce and mirin to make the sauce.
Cut the tofu into cubes, dust with potato starch and fry at 340 F for 3 minutes until lightly golden.
Place the tofu in bowls, pour the hot sauce around it and top with grated daikon and ginger.
Chef's note
Kombu dashi gives plant-based dishes a deep savory base.
From the Plant-Based Sushi and Tofu counter
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