Recipe: Agedashi Tofu

This is simple Japanese comfort food. The tofu stays soft and silky on the inside while the outside gets a nice coating that holds up to the very flavorful broth. This is one of my favorite Japanese recipes and my version is replicated from memories of very good versions I’ve had in Japan and elsewhere. The garnishes are very important to the overall flavor of this dish - so don’t leave them out! Normally served as an appetizer in Japanese restaurants, this can also be a main course by increasing the portion size or part of a light lunch with a few pieces of fresh sashimi or small portion of cooked fish.

Agedashi Tofu

Ingredients

Sauce

1 lb. (16 oz.) of soft tofu

1 1/2 cup of dashi stock
1/4 cup mirin
1/4 cup soy sauce
1/4 cup of water
1 tbsp rice vinegar

Tofu

1 egg
1 cup rice flour
3 - 4 cups of rice bran oil or vegetable oil (for frying)

Garnish

1/2 cup diced scallions
2 tbsp katsuobushi (bonito flakes)
1 1/2 tbsp grated daikon radish
1 4” square sheet of nori (dried seaweed) cut into thin strips
1 tsp togarashi powder (Japanese hot pepper powder) or crushed red pepper

Directions

Wrap tofu in two dishcloths. Place a heavy weight on top of the tofu (like a cast iron skillet) and leave to drain for approximately 30 minutes. Cut tofu into 1 1/2 inch cubes.

Beat the 1 egg thoroughly in one bowl. Place the rice flour in another bowl. Heat the oil over high heat until the oil temperature reaches 350 degrees. Coat each piece of tofu thoroughly in the rice flour, then coat in egg allowing any excess to drip off, then coat again in rice flour. Place immediately into the hot oil and fry until medium brown, turning as necessary. Place on a paper towel lined plate to drain off excess oil when done. 

Whisk dashi stock, mirin, soy sauce, water, and rice vinegar together in a non-reactive (glass/plastic) bowl. Place in microwave and heat for 45 seconds. Whisk again for a few seconds.

Pour equal amounts of the stock mixture into each serving bowl. Evenly divide tofu pieces among the bowls and place on top of the broth. Garnish each bowl with the scallions, bonito flakes, daikon, nori, and shigarashi. Serve immediately.

Makes 4 appetizer servings or 2 light meal servings.