Dinner · 25 min · japanese

Agedashi Tofu

Dinner decisions, handled: Agedashi Tofu pairs firm tofu with potato starch for a 25-minute Japanese dinner.

✓ USDA-verified nutrition data

Ingredients

• 28 oz Firm tofu
• 1/2 cup Potato starch
• 2 cups Dashi
• 1/4 cup Soy sauce
• 2 tbsp Mirin
• 4 oz Daikon
• 2 Scallions
• 1 tbsp Fresh ginger

Steps

1. Press the tofu 15 minutes under a weighted plate, then cut into thick slabs — dry tofu means a crisp crust, wet tofu means a soggy one.
2. Simmer the dashi, soy, and mirin 5 minutes into a savory tentsuyu; keep warm.
3. Dust each tofu slab evenly in potato starch, shaking off the excess; an even, thin coat fries up glassy and crisp.
4. Fry in 350-degree oil 3 minutes per side until the crust is pale gold and set.
5. Drain briefly, then place in shallow bowls and pour the hot tentsuyu around — not over — so the crust stays crisp a little longer.
6. Top with grated daikon, scallions, and ginger. Eat immediately; agedashi is a race against the sog.

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