Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish. Deep fried tofu is served with dashi-based sauce. Various vegetables and mushrooms can be added in the sauce.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
- 2 blocks cotton tofu
- 1 cup dashi soup stock
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp katakuriko potato starch/corn starch and 1 Tbsp water, mixed
- 1 Tbsp grated fresh ginger
- katakuriko potato starch/corn starch for dusting tofu
- vegetable oil for frying.
- Wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes.
- Meanwhile, put dashi, soy sauce, and mirin in a sauce pan and bring to a boil.
- Add katakuriko mixture in the sauce and stir quickly. Stop the heat.
- Dry tofu with paper towels and cut each tofu in half.
- Dust tofu with katakuriko.
- Heat oil in 350 degrees F in a deep pot.
- Deep-fry tofu until they turn lightly brown. Drain on paper towels.
- Place each fried tofu in a small dish and pour the sauce over it.
- Garnish with grated ginger.